Chicken Lettuce Cups Chicken Lettuce Cups

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Lara McGraw

Shake up chicken night with our spin on one of your favourite restaurant dishes.

  • Total time 20 minutes
  • Portion size 4 servings



In large nonstick skillet, heat oil over medium heat; cook white parts of green onions, stirring, until softened, 1 to 2 minutes.

Stir in chicken and garlic; cook, breaking up chicken with spoon, until no longer pink, 3 to 4 minutes. Stir together hoisin sauce, soy sauce, vinegar and ginger; pour into chicken mixture. Cook, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat; stir in water chestnuts and green parts of green onions.

Arrange Boston lettuce on serving platter in single layer; top each leaf of Boston lettuce with 1 leaf of iceberg lettuce. Spoon chicken mixture into centres. Top with cucumbers, carrot and chili garlic sauce.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 965 mg
  • Sugars 18 g
  • Protein 23 g
  • Calories 378
  • Total fat 19 g
  • Potassium 444 mg
  • Cholesterol 87 mg
  • Saturated fat 5 g
  • Total carbohydrate 28 g


  • Iron 21
  • Folate 39
  • Calcium 7
  • Vitamin A 59
  • Vitamin C 20
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Lunch & Dinner

Chicken Lettuce Cups