Chicken Hoisin Lettuce Cup Recipe

  • By RRC
  • 14 Jul, 2017

Looking to impress your house guests with something easy, tasty, and healthy during patio season? Healthy lettuce cups with tender chicken and flavourful vegetables are the perfect meal to serve with cold drinks during the summer heat!

Makes 4 servings

Preparation time 20 minutes • Cooking time 16 minutes

  • 12 oz (375 g) diced boneless skinless chicken breasts
  • 3 Tbsp (45 mL) all-purpose flour
  • 2 tsp (10 mL) vegetable oil
  • 11/3 cups (335 mL) chopped onion
  • 2/3 cup (160 mL) diced carrots
  • 2 cups (500 mL) diced mushrooms
  • 3/4 cup (185 mL) diced red bell pepper
  • 2/3 cup (160 mL) diced water chestnuts
  • 1/2 cup (125 mL) diced green onions
  • 1/3 cup (80 mL) chopped cilantro

Hoisin Sauce

  • 1/2 cup (125 mL) Hoisin Sauce, divided
  • 8 large Boston lettuce leaves
  • 2 tsp (10 mL) sesame seeds
  1. Dust the chicken with the flour and sauté in a skillet sprayed with vegetable oil just until cooked. Alternatively, these can also be grilled on the BBQ! Set aside when cooked through.
  2. In a large nonstick skillet sprayed with vegetable spray, heat the oil then sauté the onions for 5 minutes or just tender and fragrant. Add the carrots and mushrooms and sauté for another 8 minutes until tender, with no moisture left from the mushrooms. Add the red pepper and sauté for 3 minutes. Add the chicken, water chestnuts, green onions and cilantro.
  3. Add half of the Hoisin Sauce to the chicken mixture.
  4. Serve the chicken mixture with the lettuce and the remaining sauce on the side. Garnish with sesame seeds.

***Tips: Make ahead prepare the entire dish early in the day. Reheat gently in a skillet just before serving.

Nutrition information (per serving)

  • Calories 262
  • Carbohydrates 31.4 g
  • Fibre 4.1 g
  • Protein 21.3 g
  • Total fat 6.7 g
  • Saturated fat 0.9 g
  • Cholesterol 45 mg
  • Sodium 525 mg

The Personal Gourmet Blog

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As someone keeping healthy eating in mind, how is it possible to have an enjoyable night out, without compromising your healthy routine? Never fear- we have a few hacks to keep your clean eating in check during a night out!
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pack your morning with punch, and start with a green smoothie. It’s common for most smoothies to be loaded with lots of fruit and yogurt- instead, try making your smoothie based a bed of leafy greens like spinach, kale, or collard greens. Add a handful of berries for some added sweetness, and protein powder to keep you satiated all morning!
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We know ours! Pumpkin Chocolate Chip Protein Bites. Ditch the candy corn and try these no-bake, easy to make, and less-than-10-ingrediant bites!


  • 3 cups of oats
  • 1 cup pumpkin puree
  • 1 cup peanut butter (or nut butter of choice)
  • 2/3 cup pure maple syrup 
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 Tbsp vanilla extract
  • 4-6 Tbsp ground flax seeds 
  • 1 cup of chopped assorted nuts (walnuts, cashews, peanuts, or pecans)
  • 1/2 cup mini dark chocolate chips


  1. Combine all ingredients together in a medium bowl until very thoroughly mixed.
  2. Roll into balls of about 1″ in diameter.
  3. Place on a cookie sheet covered in parchment paper & freeze one hour.
  4. Store in an airtight container and keep refrigerated for up to 1 week.

By RRC 27 Sep, 2017


  • 1 tsp pure vanilla extract
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2  tbsp maple syrup
  • 1.4  cup milk
  • 1/3 cup finely grated zucchini
  • 1/2  flour
  • 3 tbsp oat flour
  • 1/4  tsp cinnamon
  • ¼  tsp salt
  • 1 tsp baking powder
  • Optional: chocolate chip, slices of banana, blue berries 


  1. Whisk together the vanilla, vinegar, maple syrup, milk, and zucchini in a bowl.
  2. In a separate bowl, stir together all remaining ingredients- flour, oat flour, cinnamon, salt, baking powder, and chocolate chips.
  3. Mix the wet with the dry ingredients, and whisk to make a batter. ***For best results, refrigerate the batter at least 15 minutes before cooking. 
  4. Grease a medium pan and place over medium heat. Once hot, drop on small ladles of batter. When the edges begin to look dry, flip and cook one additional minute before removing from the pan. Make sure to grease the skillet in between each pancake to prevent your batter from sticking. 
By RRC 15 Sep, 2017

Recipe for: 12 Muffins


  • 2 cups packed, raw kale leaves, woody stalks discarded
  • ½ cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 lemon, zest and juice
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt


  1. Preheat oven to 325F. Lightly grease a muffin tray.
  2. Tear the kale leaves into bite-sized pieces and steam for 5-6 minutes until tender. Once softened, drain the water, and puree the leaves in a food processor.
  3. In a large bowl, mix together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, lemon zest and juice.
  4. Sift in the flour, baking powder and salt and stir to gently combine.
  5. Fill the muffin cups ¾ full and bake for 15-20 minutes. 
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Cook Time: 65 minutes

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Prep Time: 10 minutes
Cook Time: 35 minutes

Serves 6

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Prep Time: 10 minutes

Cook Time: 12 minutes

Serves 4


  • 12oz raw shrimp, peeled and deveined, and tail removed
  • 8 oz cleaned squid cut into rings
  • 12 mussels, scrubbed 
  • 8 oz linguini 
  • 1 cup thinly sliced red onion 
  • 1/2 cup thinly sliced red bell pepper 
  • 1/2 cup thinly sliced zucchini
  • 3 tbsp olive oil, and 1 tbsp
  • 3 tbsp freshly squeezed lemon juice
  • 2 tsp minced fresh garlic
  • 1 tsp hot chili sauce, or to taste
  • 1/3 cup chopped cilantro
  • Salt and Pepper to taste


  1. Preheat the oven to 425ºF. Line a baking sheet with foil and spray with cooking oil. 
  2. Place the shrimp, squid and mussels on the prepared baking sheet. Roast for 8 minutes, or until the mussels open. Remove from the oven and keep covered.
  3. While the seafood roasts, cook the linguini in boiling water until al dente, about 8 minutes. Drain, reserving 2 Tbsp of the pasta water for the sauce. Set aside.
  4. While the pasta cooks, spray a large non-stick skillet with cooking oil, add the 2tsp of olive oil and place over medium heat. Add the onion, bell pepper and zucchini; stir-fry for 4 minutes, just until the vegetables begin to soften. Add the seafood, pasta, the final tbsp. of olive oil, reserved pasta water, lemon juice, garlic, chili sauce, cilantro, salt and pepper. Toss well and serve. 

Nutritional Analysis per Serving (1/4 of the recipe)

  • Calories 491 
  • Protein 32 g 
  • Fat 17 g 
  • Saturated Fat 2.5 g 
  • Carbohydrates 52 g 
  • Cholesterol 230 mg 
  • Sodium 379 mg 
  • Fiber 3.4 g 

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