Chicken Lettuce Cups

Prep: 20 minutes


  • 100g rice vermicelli noodles
  • 2 tablespoons light soy sauce
  • 2 tablespoons honey
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sesame oil
  • 2 cups coarsely shredded Steggles Roast Chicken
  • 1 cup (65g) bean sprouts
  • 1 large carrot, peeled, cut into matchsticks
  • 1/2 cup small mint leaves
  • 8 large butter lettuce leaves
  • Toasted sesame seeds, to sprinkle


  1. Place the noodles in a large heatproof bowl. Pour over boiling water and set aside for 5 minutes or until noodles are tender. Refresh under cold running water. Drain well.
  2. Combine the soy sauce, honey, ginger and oil in a small bowl. Combine the chicken, beansprouts, carrot, mint and noodles in a large bowl. Drizzle over the dressing and gently toss to coat.
  3. Divide the chicken mixture evenly among lettuce leaves. Sprinkle with sesame seeds and serve immediately.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Jan 21, 2018
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