Delicious Teriyaki Chicken Lettuce Wraps (Print version)
Juicy teriyaki chicken tucked into crisp lettuce cups with carrots, peppers, water chestnuts, and sesame.
# Ingredients:
For the teriyaki sauce
01 -
1/3 cup (80 ml) low-sodium soy sauce
02 -
3 tablespoons honey or packed brown sugar
03 -
2 tablespoons rice vinegar
04 -
2 tablespoons water
05 -
1 tablespoon cornstarch
06 -
1 teaspoon toasted sesame oil
For the chicken filling
07 -
1 tablespoon avocado oil or neutral cooking oil
08 -
1 lb (450 g) ground chicken
09 -
3 cloves garlic, minced
10 -
1 tablespoon fresh ginger, grated
11 -
1 red bell pepper, finely diced
12 -
1 cup (100 g) shredded carrots
13 -
1 can (8 oz / 225 g) sliced water chestnuts, drained and chopped
14 -
3 green onions, thinly sliced, divided
15 -
1/4 teaspoon black pepper
For serving
16 -
12 butter lettuce leaves or romaine lettuce leaves, washed and dried
17 -
1 tablespoon sesame seeds
18 -
Sriracha or chili garlic sauce, optional
# Instructions:
01 -
In a small bowl, whisk soy sauce, honey, rice vinegar, water, cornstarch, and toasted sesame oil until smooth. Set aside.
02 -
Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5-6 minutes, breaking it into small pieces, until no pink remains.
03 -
Stir in garlic, ginger, bell pepper, carrots, water chestnuts, two-thirds of the green onions, and black pepper. Cook for 2-3 minutes until fragrant and slightly softened.
04 -
Whisk the sauce once more, then pour it into the skillet. Simmer for 2-3 minutes, stirring often, until the sauce turns glossy and coats the chicken.
05 -
Spoon the warm chicken filling into dry lettuce leaves. Top with sesame seeds, the remaining green onions, and chili sauce if using. Serve immediately.
# Good to know:
01 -
Serve the chicken filling hot and the lettuce leaves cold for the best texture.
02 -
Use tamari instead of soy sauce if you need a gluten-free version.
03 -
Cook chicken to 165°F for food safety.