Chicken Lettuce Cups

A great way to refresh leftover roast chicken. Simply whip up the sauce and add to the chicken in a pan. Allow it to cool completely before you assemble.


  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp sriracha sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 1 tbsp ginger, minced
  • 400g minced chicken
  • 1 tin water chestnuts, drained
  • 2 spring onions, chopped
  • Sticky rice
  • Large lettuce – leaves separated


Spring onion
Red chilli


  1. In a small bowl, whisk together the hoisin, soy, rice wine vinegar, sriracha and sesame oil and set aside.
  2. Heat some oil and fry the onions until soft.
  3. Add the garlic and the ginger and cook until fragrant.
  4. Add the minced chicken and brown on all sides and almost cooked through.
  5. Add the reserved sauce and cook for a few minutes until the chicken is cooked through and the sauce has reduced.
  6. Add the water chestnuts and spring onions and stir through.
  7. Separate the leaves from the lettuce and place a tbsp of rice in the centre.
  8. Top the chicken lettuce cups with a tbsp of chicken mix and garnish with extra spring onions, chilli and coriander.

For more dining al desk recipes see here

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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