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minced chicken in iceberg lettuce cup served on a plate
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3.34 from 3 votes

Minced Chicken in Lettuce Cups

Minced chicken in lettuce cups with hoisin-flavored chicken and crunchy vermicelli noodles served taco-style in crisp lettuce leaves. It's budget-friendly, tasty, and easy to make weeknight dinner!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Entree
Cuisine: Asian
Servings: 4 Servings
Calories: 284kcal


  • 3 pieces dried shitake mushrooms
  • 2 ounces vermicelli noodles
  • oil
  • 1 pound boneless, skinless chicken, finely minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon cornstarch
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and grated
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 2 pieces green onions, finely choped
  • 1 head iceberg, green leaf, or butter lettuce, leaves separated


  • In a small bowl, soak shitake mushrooms in warm water for about 30 minutes or until softened. Drain and squeeze out liquid. Stem mushrooms and mince. Set aside.
  • In a pan over medium heat, heat about 1 cup of oil until hot. Add noodles and deep-fry for about 10 to 15 seconds or until puffed up and color changes to white. Using a slotted spoon, remove from pan and drain on paper towels. Set aside.
  • In a bowl, combine chicken, one tablespoon of the soy sauce, Chinese cooking wine, and cornstarch. Marinate for about 10 to 15 minutes.
  • In a small bowl, combine hoisin sauce, the remaining one tablespoon soy sauce, and rice vinegar. Whisk together until blended and set aside.
  • In a wide skillet over medium heat, heat about 1 tablespoon oil. Add garlic and ginger and cook, stirring regularly, until aromatic.
  • Add chicken and cook, breaking apart with the back of a spoon, until lightly browned.
  • Add water chestnuts and mushrooms. Continue to cook for about 2 to 3 minutes or until vegetables are tender-crisp.
  • Add hoisin sauce mixture and stir until chicken is well coated. Continue to cook for about 3 to 5 minutes or until sauce is absorbed and chicken is cooked through. 
  • Add green onions and stir to combine. 
  • Remove from heat and transfer onto a serving platter. To serve, spoon chicken mixture into center of lettuce leaf and top with fried noodles.


Calories: 284kcal | Carbohydrates: 32g | Protein: 28g | Fat: 3g | Cholesterol: 73mg | Sodium: 956mg | Potassium: 727mg | Fiber: 3g | Sugar: 8g | Vitamin A: 710IU | Vitamin C: 6.4mg | Calcium: 41mg | Iron: 1.9mg