Hoisin Chicken with Lettuce Cups
Servings: 4 servings
Calories: 547kcal
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.
Ingredients
Chicken
- 500 g boneless, skinless chicken thighs (can be substituted with chicken breast) (see note 1)
- 1 tbsp olive oil
- 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
- 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 dried vermicelli rice noodles (prepared as per the packet instructions)
- 1 Lebanese (short) cucumber, finely sliced
- 1 red bird’s eye chillies, or to taste, finely sliced (optional)
- 2 tbsp crushed roasted peanuts
- 1 lime wedge
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 60 ml (¼ cup) 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.
Notes
Note 1 – Use a mallet or rolling pin to pound the chicken thighs so they are even in thickness – aim for 1.5 cm (½ inch) thick. 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. 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 the 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.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.
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