Description

These teriyaki chicken lettuce wraps are fresh, flavorful, and satisfying without feeling heavy. Tender chicken coated in a savory-sweet homemade teriyaki sauce is served in crisp lettuce leaves for a delicious handheld meal.

Ingredients

1 lb boneless skinless chicken breasts or thighs, finely chopped or ground

1 tbsp olive oil or sesame oil

1/2 onion, finely chopped

2 garlic cloves, minced

1/4 cup soy sauce or tamari

2 tbsp honey or maple syrup

2 tbsp rice vinegar

1 tbsp sesame oil

1 tsp grated fresh ginger

1/2 tsp red pepper flakes (optional)

1/4 cup water or chicken broth

1 tbsp cornstarch (optional)

1 head iceberg or butter lettuce, leaves separated and washed

Sliced green onions (optional topping)

Sesame seeds (optional topping)

Shredded carrots (optional topping)

Cilantro (optional topping)

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Instructions

Heat olive oil or sesame oil in a large skillet over medium heat. Add the chopped chicken and cook, breaking it apart, until browned and fully cooked, about 6 to 7 minutes.
Stir in the chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant.
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes.
Pour the sauce into the skillet and stir well to coat the chicken evenly. Cook for 2 to 3 minutes to allow the flavors to blend.
If a thicker sauce is desired, mix cornstarch with water or chicken broth in a separate bowl. Stir into the skillet and cook for 1 to 2 minutes until thickened.
Remove from heat and spoon the chicken mixture into prepared lettuce leaves. Top with green onions, sesame seeds, shredded carrots, or cilantro as desired. Serve immediately.

Notes

Substitute ground turkey or pork for a different flavor variation.

For a vegetarian option, use finely chopped mushrooms or crumbled tofu instead of chicken.

Add chopped water chestnuts for extra crunch.

Store the cooked chicken mixture in an airtight container in the refrigerator for up to 4 days. Keep lettuce separate.

Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

The cooked chicken mixture can be frozen for up to 2 months and thawed before reheating.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 320 kcal
Sugar: 12 g
Sodium: 820 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 85 mg