Chicken San Choy Bau with Ginger Hoisin Sauce

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A fresh, light and tasty meal you can throw together in 15 minutes.


Chicken San Choy Bau with Ginger Hoisin Sauce


Serves: 4

Ready in: 15 mins

Dietary: DF | (GF, VEG & VGN Adaptable)




12 romaine lettuce leaves (3 per person) 

1 tbsp peanut oil

1 onion, finely diced

4 garlic cloves, minced or grated

2 tsp grated fresh ginger

800g chicken mince

2 tbsp hoisin sauce

2 tbsp soy sauce or tamari

1 tsp fish sauce

½ tsp black pepper

¼ - ½ tsp chilli flakes

1 large carrot, peeled and grated

3 spring onions, finely sliced

juice of ½ a lime



2 tbsp hoisin sauce

1 tsp soy sauce or tamari

1 tsp grated fresh ginger


To Serve

Your choice of coriander, fresh chilli, lime, sesames seeds and/or fried shallots. 



  1. For the sauce, mix the ingredients together in a small bowl and set aside. 
  2. Heat the peanut oil into a non-stick frying pan or skillet on medium to high heat. 
  3. Saute the onion, garlic and ginger until lightly browned. 
  4. Add chicken mince and stir fry until lightly browned and cooked through. 
  5. Mix through the hoisin sauce, soy sauce, fish sauce, black pepper and chilli flakes.
  6. Add the grated carrot and sliced spring onion and stir fry for a further 2 minutes. 
  7. Finish by mixing through the juice of half a lime. 
  8. To serve, spoon chicken mixture into the romaine lettuce leaf cups, drizzle with the sauce and top with your choice of garnishes or serve family style for everyone to make their own. 

Make it gluten free

  • Use tamari or coconut aminos instead of soy sauce and use a gluten free hoisin sauce. 


Make it vegetarian/vegan

  • Switch out the chicken mince for crumbled tofu and skip the fish sauce.