Chicken Lettuce Cups



  • 4cm piece ginger
  • 2 cloves garlic
  • 500g chicken mince
  • 200g brown mushrooms, sliced
  • 100g shiitake mushrooms, sliced
  • ½ red capsicum, finely chopped
  • 4 spring onions, finely chopped
  • 2 tbs hoisin sauce
  • 2 tbs soy sauce or tamari
  • 2 tbs sriracha
  • 2 tbs sweet chilli sauce
  • 1 tbs rice vinegar


  • 400g vermicelli noodles (cooked according to the packet)
  • Lettuce cups
  • Red chilli, finely sliced
  • Fresh coriander
  • Sesame oil


  1. Finely chop ginger and garlic using Smooth Chopper™. Add to Micro Pressure Cooker with remaining ingredients and thoroughly mix together.
  2. Microwave at 900 watts for 16 minutes. Remove from the microwave and allow to rest until the pressure indicator drops.
  3. Prepare the vermicelli noodles according to instructions on the packet.
  4. Serve chicken in lettuce cups with noodles topped with red chilli, fresh coriander and a drizzle of sesame oil.

Tupper Tips:

  • For a vegetarian version, simply substitute chicken mince with 500g diced soft tofu.
  • Use a Smooth Chopper™ to finely chop your red capsicum and spring onions. This will reduce prep time and make your prep work easy and efficient.