Chicken Stir-Fry Lettuce Cups

clock 10 minutes + 20 minutes bowl Serves 4


  • 1 1/2 Tbsp vegetable oil
  • 500g chicken breast, cut into 2cm cubes
  • 1 garlic clove, crushed
  • 1 small onion, halved and finely sliced
  • 1 red capsicum
  • 1 carrot, roughly chopped
  • 2 Tbsp hoisin sauce
  • 2 Tbsp salt-reduced soy sauce
  • 2 tsp sesame oil
  • 100g packet Singapore noodles
  • 4 large whole lettuce leaves
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  • 1. In a wok on a medium heat, heat 1 tablespoon of the vegetable oil. Add chicken and stir-fry in batches, for 6-7 minutes, or until browned. Set aside.

  • 2. Heat remaining oil in the wok on a medium heat. Add garlic, onion, capsicum and carrot and cook for 2-3 minutes, or until onion is soft. Return chicken to the wok and add hoisin, soy and sesame oil. Stir-fry for 1-2 minutes, or until chicken is cooked through.

  • 3. Remove from heat and toss through noodles. Use the lettuce leaves as cups and divide the chicken mixture between each to serve.

  • Helpful Tip

  • To help keep your lettuce fresher for longer, wrap in a paper towel and place in an airtight container in the refrigerator.


  • • Energy 1372Kj • Protein 36g • Total Fat 13g • Saturated Fat 2g • Carbohydrates 15g • Sugars 8g • Sodium 573mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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