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Hoisin Chicken with Lettuce Cups

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Dinner in 20 minutes, no oven, no complaints – these hoisin chicken lettuce cups are your weeknight secret weapon.

This recipe has been on my website for years – and I still make it on repeat. It ticks every box: quick to prep, minimal chopping, crowd-pleasing, and it feels special without being hard. It’s the kind of dinner that makes you look like you’ve got it all together … even if you know you definitely forgot to thaw something this morning.

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.
Crisp lettuce, sticky hoisin chicken, quick-pickled carrot and a creamy sesame mayo drizzle – all the crunch, contrast and flavour in one bite-sized bundle.

The marinade is made with just three ingredients – hoisin, garlic and olive oil. That’s all. Stir it through the chicken, let it sit while you do everything else (or leave it overnight if you’re organised), then cook it in one pan until it’s golden and sticky. Add some crunchy fresh veggies, soft rice noodles and my 2-minute sesame mayo, and you’ve got dinner that’s full of flavour and barely any effort.

Whether you’re trying to use up what’s in the fridge, or just need something fast that doesn’t feel like leftovers again, Hoisin Chicken with Lettuce Cups always comes through. It’s light but satisfying, adaptable, and just a really solid option for busy nights.

Sideways view of a full platter featuring hoisin chicken lettuce cups with vermicelli noodles, julienned vegetables, sliced red chili, crushed peanuts, and lime wedges, surrounded by fresh garnishes.
The kind of dinner that looks impressive but takes less than 15 minutes. Let everyone build their own and dinner’s done – no negotiating required.

What else can I load into the lettuce cups?

Try finely sliced red capsicum (bell pepper), shredded cabbage, bean sprouts, or even avocado if you’ve got one hanging around. You can also swap the rice noodles for jasmine rice or cooked quinoa – anything that bulks it up and soaks up that sesame mayo.

Close-up top view of a hoisin chicken lettuce cup filled with vermicelli noodles, julienned carrots, cucumber, crushed peanuts, and sliced red chili, served with a lime wedge and a bowl of fresh chili on the side.
Layers of juicy chicken, tangy veggies and soft noodles wrapped in crunchy lettuce – proof that simple ingredients can still deliver big flavour.

What else can I serve the hoisin chicken with?

If you’re not in a lettuce-cup mood, the chicken is delicious in rice bowls, wraps or tossed through a noodle salad. You can even add it to fried rice or use it as a topping for bao buns if you’re feeling a bit fancy.

Top view of a full platter featuring hoisin chicken lettuce cups with vermicelli noodles, carrots, cucumber, crushed peanuts, and red chili, surrounded by fresh lime wedges, lettuce, and extra garnishes.
Everything can be prepped ahead and leftovers keep for up to 24 hours and can be eaten cold the next day.

Watch how to make Hoisin Chicken with Lettuce Cups

If you enjoyed Hoisin Chicken with Lettuce Cups, I think you’ll love:

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

Author: Nicole
5 from 1 vote
“Absolutely delicious. This will be on repeat. So easy and quick to make.”
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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.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings: 4 servings

Click to change the servings

Ingredients

Chicken
  • 500 g (1 lb) boneless, skinless chicken thighs (can be substituted with chicken breast), (see note 1)
  • 1 tbsp olive oil
  • 80 ml (⅓ cup) 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
  • 60 g (¼ cup) whole-egg mayonnaise (see note 2 about dairy-free)
  • 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 (4½ oz) dried vermicelli rice noodles (prepared as per the packet instructions)
  • 1 Lebanese (short) cucumber, finely sliced
  • 1 red bird’s eye chillies to taste, finely sliced (optional)
  • 2 tbsp crushed roasted peanuts
  • 1 lime wedge

Equipment

Instructions

  • 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).
  • 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. 
  • 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.
  • 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.
  • 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. 

Nutrition information

Nutrition Facts
Hoisin Chicken with Lettuce Cups
Amount per Serving
Calories
547
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
10
g
Cholesterol
 
126
mg
42
%
Sodium
 
987
mg
43
%
Potassium
 
664
mg
19
%
Carbohydrates
 
46
g
15
%
Fiber
 
3
g
13
%
Sugar
 
11
g
12
%
Protein
 
29
g
58
%
Vitamin A
 
5937
IU
119
%
Vitamin C
 
24
mg
29
%
Calcium
 
60
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.
Note 2 – Although mayonnaise is dairy-free, always check the label on the jar to be 100% sure.

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. You can freeze the uncooked chicken in the hoisin marinade for up to 2 months.

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. You can freeze the cooked chicken (allow to cool first) 
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.

Tried this recipe?

Let us know how it was!
Course chicken
Cuisine Asian-inspired

  1. 5 stars
    Absolutely delicious. A hit with my 9 year old he devoured his dinner! This will be on repeat. So easy and quick to make.

    • Wonderful to hear! xx

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.