Packed full of flavour, these chicken lettuce cups make the perfect light summer meal.

Prep time
10 mins
Cook time
15 minutes
12 lettuce cups


    • For the chicken filling:

    • 350g chicken mince
    • 100g mushrooms, finely chopped
    • 2 tbsp minced garlic
    • 1 red onion, diced
    • 2 tablespoons olive oil

For the sauce:

    • 1 tbsp sesame oil
    • 1 tbsp hoisin sauce
    • 1 tbsp rice wine vinegar
    • 2 tbsp soy sauce
    • 2 tbsp oyster sauce
    • 1 ½ tbsp grated ginger
    • 1 ½ tsp sugar

To serve:

  • 3 baby cos lettuce
  • ½ packet vermicelli rice noodles, cooked
  • 1 small cucumber, peeled into ribbons
  • 2 sliced spring onions
  • 6 tbsp roughly chopped peanuts

How to make:

  1. Combine the ingredients for the sauce in a jar. Screw on the lid and give it a good shake until all the ingredients combine. Set aside.
  2. Prepare lettuce cups by chopping off the stem of the lettuce and carefully pulling each lettuce leaf/cup away from the head of lettuce. Set aside and repeat until you have 12 lettuce cups.
  3. Heat 1 tablespoon of olive oil in a fry pan over medium high heat. Add the mushrooms and sauté them for 3-4 minutes. Place in a bowl and set aside.
  4. Add the remaining olive oil to the fry pan and cook the onion over medium high heat for 1 minute before adding in the garlic. Let the garlic cook for 30 seconds before adding in the chicken mince. Break up the lumps in the chicken mince using a wooden spoon and cook for 5-7 minutes or until it cooks all the way through. Add the mushrooms back into the pan and drizzle with the prepared sauce. Let cook for 1-2 minutes. Remove from heat and allow the filling to cool for a few minutes.
  5. Spoon the chicken filling into the lettuce cups. Top with a handful of vermicelli rice noodles, spring onions, cucumber ribbons and chopped peanuts and serve immediately.