Articles & Recipes

Barbequed Chinese Chicken Lettuce Wraps

March 18, 2019

Seeking delicious yet easy Spring-time fare? Ready-to-use Chinese hoisin sauce delivers a deep, round intensity to plain chicken, turning it into something sumptuous. Earthy mushrooms and a scattering of green onions ensure that each forkful is a hit.


1⁄2 cup frozen sliced bell pepper and onion stir-fry blend 125 mL
1 can (5 oz/142 g) water-packed chunk chicken, drained and flaked 1
1⁄4 cup drained canned or jarred mushroom pieces 60 mL
2 tbsp hoisin sauce 30 mL
2 large iceberg, romaine or butter lettuce leaves 2
1 tbsp sliced green onions 15 mL


  • 16-oz (500 mL) mug
  1. In the mug, microwave stir-fry blend on High for 11⁄2 to 2 minutes or until heated through. Drain off excess liquid.
  2. Stir in chicken, mushrooms and hoisin sauce until blended. Microwave on High for 45 to 60 seconds or until warmed through.
  3. Spoon half the chicken mixture into each lettuce leaf. Sprinkle with green onions and any of the suggested accompaniments, as desired.
If a frozen pepper and onion stir-fry blend isn’t available, use 1⁄2 cup (125 mL) mixed sliced fresh bell peppers and onions and, in step 1, cook for about 2 minutes or until vegetables are tender-crisp. Hoisin sauce is a thick Chinese sauce akin to American barbecue sauce. Look for it where soy sauce is shelved in the grocery store.
Measure the stir-fry blend into the mug; cover and refrigerate (decrease the cooking time in step 1 by 30 seconds). Measure the chicken, mushrooms and hoisin sauce into a small airtight container; cover and refrigerate. Place the lettuce leaves and green onions in a small airtight container; cover and refrigerate until ready to use.


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