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Our Recipes

Asian Chicken Breast Lettuce Cups

Serves: 4

Preparation time: 15 minutes


  • 3 x 120g Lilydale Ready For You Roasted Breast Pieces, cut into fine strips
  • vermicelli noodles
  • 2 shallots, thinly sliced
  • bean sprouts
  • 2 carrots, shredded
  • 1/4 cup coriander leaves
  • 1/4 cup mint leaves
  • 1 butter lettuce, broken into leaves and rinsed
  • 1/3 cup slivered toasted almonds or sesame seeds


  • 1 Tblsp castor sugar
  • 2 limes, juiced
  • 2 Tblsp light soy sauce
  • 2 Tblsp rice wine vinegar
  • 1 tsp freshly grated ginger
  • 1 long red chilli, sliced


  1. Prepare noodles as per pack and set aside to cool.
  2. To make dressing, take a bowl to dissolve castor sugar in lime juice, rice wine vinegar and light soy sauce. Add ginger and chilli. Stir until combined.
  3. In a large bowl, combine the chicken, shallots, beansprouts, carrot, coriander, mint and noodles.
  4. Drizzle over the dressing and gently toss to coat.
  5. Spoon into butter lettuce cups and sprinkle with almonds or sesame seeds to serve.
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Our Recipes
Our Recipes