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Chinese Chicken Lettuce Cups With Ponzu Quinoa

Chinese Chicken Lettuce Cups With Ponzu Quinoa

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Gem lettuce is the perfect vessel for hot, freshly grilled chicken and bright Asian flavours.

Cook’s tip: Keep the very largest and very smallest leaves to add to a salad or sandwich – if the leaves are too big they can be tricky to pick up and if they're too small you can’t get much in them!

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  • 900g Chicken Thighs
  • 2 Gem Lettuces
  • 360g Quinoa grain mix
  • 1 handful mint


Step 1

Preheat oven to 190°C/170°C fan/gas 5 and line a roasting tin with baking paper.

Step 2

Place the thighs into the tray and then into the oven for 35-40 mins, or until cooked through..

Step 3

Slice the bottom off both the lettuces so that the leaves separate and lay them out on a large serving plate. You should be able to make at least 20 lettuce cups. Add the ponzu salad dressing (included in the pack) to the quinoa and mix to coat everything evenly. Spoon a little of the quinoa into the base of each of the lettuce cups.

Step 4

Once the chicken thighs are cooked, remove them from the oven onto a chopping board and carefully slice or shred the meat off the bone, then place some into each of the lettuce cups.

Step 5

Add a few mint leaves to each one and serve.

Step 6

TO BBQ: Remove the chicken thighs from the oven after 25 mins and cook for a further 5 mins each side on the BBQ, or until cooked through.

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