Chicken Stir Fry on Lettuce Cups


  • 1/2 tablespoon (10mL) vegetable oil
  • 600g chicken breast fillets, thinly sliced*
  • 1 onion, halved, then cut into thin wedges
  • 3cm piece fresh ginger, thinly sliced
  • 200g snow peas, julienned
  • 1 red capsicum, halved, de-seeded, thinly sliced
  • 4 tablespoons (80mL) Kikkoman Sweet Soy Sauce
  • 12 baby cos lettuce leaves
  • Red chilli, sliced finely, to serve

Kikkoman sauce used in this recipe

Cook time
Prep time

Chicken Stir Fry on Lettuce Cups


  1. Heat oil in a large non-stick fry pan or wok over high heat. Add chicken slices and stir fry for 2-3 minutes or until golden. Remove and set aside.
  2. Add the onion and the ginger to the wok and stir fry for 2 minutes. Add the peas and the capsicum and stir fry for another 2 minutes. Add the chicken and the Sweet Soy Sauce and stir fry for another 1-2 minutes, making sure the chicken and vegetables are well coated with the sauce.
  3. Divide the lettuce leaves among individual serving plates and fill with the chicken mixture. Top with spring onions.

*Option to use chicken stir fry strips, available from supermarkets.
Variation: Substitute Kikkoman Sweet soy sauce with Kikkoman Honey and Soy Marinade & Stir fry Sauce.

Key tip

Substitute sugar snap peas for snow peas if desired, or 100g of each one if desired.

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