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Hoisin chicken served in lettuce cups with vermicelli noodles, julienned carrots, cucumber, crushed peanuts, and sliced red chili, garnished with lime wedges on the side.

Hoisin Chicken with Lettuce Cups

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5 from 1 review

Dinner that feels a bit fancy but takes less than 15 minutes? Yes please. This hoisin chicken is marinated in just three ingredients, cooked in one pan, then piled into crunchy lettuce cups with noodles, veggies and a 2-minute sesame mayo. Hoisin Chicken with Lettuce Cups is fresh, quick and completely customisable – perfect for busy weeknights or low-effort entertaining.

  • Total Time: 25–27 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

CHICKEN

  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs (can be substituted with chicken breast, see note 1)
  • 1 tbsp olive oil
  • ⅓ cup (80 ml) hoisin sauce
  • 1 tsp freshly minced garlic 

PICKLED CARROT 

  • 2 carrots, julienned 
  • 1 tbsp rice wine vinegar
  • 1 tbsp lime juice
  • ½ tsp sesame oil 
  • ½ tsp sea salt flakes
  • ½ tsp caster (superfine) sugar 

SESAME MAYO, TO DRIZZLE (OPTIONAL) 

  • ¼ cup (60 g) whole-egg mayonnaise
  • 1 tsp sesame oil
  • ½ tsp rice wine vinegar

TO SERVE

  • 1 baby cos (romaine) lettuce or 2 baby gem lettuces, leaves removed to create lettuce cups
  • 125 g (41/2 oz) dried vermicelli rice noodles (prepared as per the packet instructions) 
  • 1 Lebanese (short) cucumber, finely sliced 
  • 1–2 red bird’s eye chillies, finely sliced (optional)
  • 2 tbsp crushed roasted peanuts
  • Lime wedges

Instructions

  1. Marinate the chicken – Add the chicken, olive oil, hoisin sauce and garlic to a large bowl. Toss to coat and set aside while you prepare the other components (or marinate for up to 24 hours in the fridge– optional).
  2. Pickle the carrot – In a medium bowl, combine the julienned carrot with the rice wine vinegar, lime juice, sesame oil, salt and sugar. Toss to coat and set aside. 
  3. Cook the chicken – Heat a large, heavy-based frying pan over medium–high heat. Add the chicken and cook for 10–12 minutes, turning once halfway through. Add ¼ cup (60 ml) of water in the final 2 minutes to loosen the sauce. Slice or shred the chicken once cooked.
  4. Make the sesame mayo – In a small bowl, whisk together the mayonnaise, sesame oil and rice wine vinegar until smooth. Set aside for drizzling or dipping.
  5. Assemble – To each lettuce cup, add a small bundle of rice noodles, a spoonful of pickled carrot, a few strips of fresh cucumber and a few slices of hoisin chicken. Top with a drizzle of sesame mayo (if using), sliced red chilli (if using) and crushed peanuts. Serve with lime wedges on the side. 

Equipment

Notes

Note 1 – Use a mallet or rolling pin to pound the chicken thighs so that they are even in thickness. Aim for a 1.5 cm (½ inch) thickness. Boneless skinless chicken breast can be used as an alternative using the same method, but reduce the cooking time to 8–10 minutes.

 

Make ahead

Marinate the chicken and prepare the pickled carrots up to 24 hours in advance. Store both separately in airtight containers in the fridge.

Leftovers

Once assembled, the lettuce cups are best eaten immediately, but don’t throw out leftovers! Refrigerate them for up to 24 hours and enjoy them cold the next day. 

Storage – Where possible, store leftovers separately. Refrigerate the cooked chicken and vegetables separately in airtight containers for up to 3 days. 

Reheating – Reheat the chicken in the microwave until heated through.

Note – It’s best to prepare fresh lettuce cups when ready to eat.

  • Author: Nicole
  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Category: chicken
  • Method: Stovetop
  • Cuisine: Asian-inspired

Find it online: https://simplehomeedit.com/recipe/hoisin-chicken-with-lettuce-cups/