Description
These flavorful Teriyaki Chicken Lettuce Wraps are a light, easy, and delicious meal perfect for a quick lunch or dinner. Tender diced chicken is sautéed with fresh vegetables and tossed in a savory teriyaki sauce, then served in crisp lettuce leaves for a refreshing and healthy twist on a classic favorite.
Ingredients
Scale
Chicken and Sauce
- 1½ lb boneless, skinless chicken breasts, diced into small pieces
- 2 tablespoons sesame oil, divided
- 1 cup teriyaki sauce, divided
Vegetables and Extras
- ⅔ cup carrots, shredded
- 1 garlic clove, minced
- 1 cup green onions, sliced (divided: ⅔ cup for cooking, remaining for garnish)
- 1 large red bell pepper, seeded and diced
- 1 (8-ounce) can sliced water chestnuts, drained and chopped
- ⅔ cup cashews or peanuts, roughly chopped
- Romaine, iceberg, or butter lettuce leaves
- 2 tablespoons sesame seeds for garnish
Instructions
- Cook the Chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the diced chicken and cook for 3-5 minutes, or until fully cooked and the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and ⅔ cup of sliced green onions. Sauté for about 30 seconds, stirring frequently, until fragrant.
- Cook the Vegetables: Add the diced red bell pepper and chopped water chestnuts to the skillet. Cook for 2 minutes, or until the vegetables start to soften but still retain some crunch.
- Add the Sauce: Pour in ⅔ of the teriyaki sauce, reserving the rest for later use. Stir the mixture well and cook for about 1 minute, allowing the sauce to coat the vegetables and aromatic ingredients.
- Combine Chicken and Carrots: Return the cooked chicken and shredded carrots to the skillet. Mix thoroughly to combine all ingredients and cook until heated through, about 2 minutes.
- Assemble the Wraps: Spoon the teriyaki chicken mixture into fresh lettuce leaves. Garnish with the remaining green onions, chopped cashews or peanuts, and sesame seeds. Drizzle with the reserved teriyaki sauce if desired. Serve immediately.
Notes
- For a vegetarian version, substitute chicken with firm tofu or a meat alternative.
- Use gluten-free teriyaki sauce to make the recipe gluten-free.
- To add extra heat, include a dash of sriracha or chili flakes when sautéing aromatics.
- These wraps are best enjoyed fresh but can be stored separately in the fridge for up to 2 days.
