Description
A vibrant and flavorful Hoisin Chicken with Lettuce Cups recipe, featuring tender marinated chicken thighs coated in rich hoisin sauce, crisp pickled carrots, fresh cucumber, vermicelli noodles, and a creamy sesame mayo drizzle, all served in refreshing baby cos lettuce cups for a light, healthy, and delicious meal.
Ingredients
Scale
Chicken and Marinade
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs (can be substituted with chicken breast)
- 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 Mayonnaise
- 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 (4½ 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
- Marinate the chicken: In a large bowl, combine the chicken thighs, olive oil, hoisin sauce, and freshly minced garlic. Toss everything together until the chicken is fully coated. Set aside and allow to marinate for at least 15 minutes, or refrigerate and marinate for up to 24 hours for deeper flavor.
- Pickle the carrot: Place the julienned carrots in a medium bowl. Add the rice wine vinegar, lime juice, sesame oil, sea salt flakes, and caster sugar. Toss well to coat the carrots evenly. Let the carrots sit at room temperature while you prepare other components so they absorb the flavors.
- Cook the chicken: Heat a large heavy-based frying pan over medium-high heat. Add the marinated chicken and cook for 10 to 12 minutes, turning once midway through cooking to ensure even browning. In the last 2 minutes of cooking, add ¼ cup (60 ml) of water to the pan to loosen the sauce and create a flavorful glaze. Once cooked through, slice or shred the chicken into bite-sized pieces.
- Make the sesame mayo: In a small bowl, whisk together the mayonnaise, sesame oil, and rice wine vinegar until smooth and well combined. This creamy sauce will be used for drizzling or dipping with the lettuce cups.
- Prepare the noodles and lettuce: Cook the vermicelli rice noodles according to the package instructions, then drain and set aside. Carefully separate the lettuce leaves to form individual cups for assembling.
- Assemble the lettuce cups: To each lettuce cup, place a small bundle of cooked vermicelli noodles, a spoonful of pickled carrot, a few slices of fresh cucumber, and some hoisin chicken strips. Drizzle with sesame mayonnaise, add sliced red bird’s eye chillies if using, and sprinkle with crushed roasted peanuts. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Chicken breast can be substituted for thighs but may result in a leaner texture.
- For a dairy-free mayonnaise option, use a vegan or egg-free mayo alternative.
- Hoisin sauce can vary in sweetness; adjust sugar in pickled carrot to balance flavors if needed.
- Bird’s eye chillies are optional and can be omitted or substituted with milder chillies for less heat.
- Marinating the chicken overnight intensifies flavor but is not mandatory.
- Use fresh, crisp lettuce leaves to prevent sogginess and provide the best texture contrast.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Marinating and Pan Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving (approx. 4 lettuce cups)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Hoisin chicken, lettuce cups, Asian chicken recipe, easy chicken dinner, vermicelli noodles, pickled carrot, sesame mayo
