Chicken Breast & Vermicelli Lettuce Cups

Serves 4


2 Bird & Barrow Chicken Breasts


3 tbsp olive oil

2 tbsp soy sauce

1 tbsp siracha

1 clove garlic, finely diced

Noodle Stirfry

100g rice vermicelli

1 large red chilli, deseeded and diced

2 large cloves garlic, finely diced

1 tbsp finely grated ginger

100g green beans, trimmed and halved

1 red capsicum, cut into very thin slices

1 carrot, peeled and grated

½ cup frozen peas

1 tbsp soy sauce

1 tbsp fish sauce

Handful fresh coriander, roughly chopped

2 tsp sesame oil

Olive oil or coconut oil for sautéing


To serve: Fresh iceberg lettuce leaves (allow for 3 per person)


Chicken Method

  1. Cut the chicken into strips or bite sized pieces. Whisk together the marinade ingredients, pour over the chicken and place in the fridge for 20-60 minutes.
  2. Drain the marinade completely.
  3. Heat a generous glug of olive oil in a sauté pan over a medium high heat. Cook the chicken in two batches until browned and cooked through. Take care not to overcook it.

Noodle Method

  1. Cover the vermicelli in boiling water. Drain after 2 minutes and run under cold water. Set aside until ready to use.
  2. Heat a couple of tablespoons of oil in a sauté pan over a medium heat. Add the chilli, ginger and garlic. Cook without browning for 1 minute.
  3. Add the beans and capsicum. Cook for 2 minutes. Add the remaining vegetables along with the soy sauce and fish sauce. Cook for a further couple of minutes. Add the noodles and cook until heated through. Taste and add additional soy sauce if desired. Remove from the heat. Add the sesame oil and coriander.
  4. Serve immediately in lettuce cups. You can fill these before serving or place the noodles in the centre of the table and let people fill their own.