Ingredients
Units
Scale
Chicken
- 500g chicken thigh fillets (see note 1 on how to prepare)
- 1 tbsp olive oil
- 2 tbsp hoisin sauce
Cucumber & Carrot Pickle
- 1 cup carrot, grated or julienned (see note 2)
- 1 cup cucumber, finely sliced or julienned (see note 2)
- 1 tbsp whole egg mayonnaise
- 1 tbsp rice wine vinegar
- 1/2 tsp sesame oil
To Serve
- 1 cup bean sprouts
- 1 baby cos or gem lettuce, leaves removed
- 1 cup cooked jasmine rice
- Red chilli, sliced (optional)
- 4 tbsp tamari or all-purpose soy sauce
- 4 tbsp sriracha
Instructions
Chicken
- Add the chicken thigh fillets, olive oil and hoisin to a large bowl. Toss to coat.
- Heat a large skillet on medium-high heat, add the chicken and cook for 10-12 minutes. Turn the chicken once halfway and add 2 tbsp of water to the pan.
Cucumber & Carrot Pickle
- Combine the carrot, cucumber, mayonnaise, rice wine vinegar & sesame oil. Toss to coat, and set aside.
To Serve
Notes
Note 1 – Trim the chicken of any excess fat. Use a mallet or rolling pin to pound the chicken thigh so that it is even in thickness. Aim for a 1.5cm thickness. Chicken breast can be used as an alternative using the same method, but reduce the cooking time to 8-10 minutes.
Note 2 – A julienne peeler is an inexpensive solution that will make light work of cutting your vegetables.
MAKE AHEAD – Marinate the chicken and store it refrigerated for up to 24 hours before cooking.
LEFTOVERS – Refrigerate cooked chicken for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 10-12 mins
- Category: chicken, asian
- Method: skillet sear
- Cuisine: China
Keywords: Hoisin Chicken with Lettuce Cups, Hoisin Chicken with Lettuce Cups recipe