Teriyaki Chicken Lettuce Wraps
Ingredients
Chicken
- 1 lb (450 g) boneless, skinless chicken breast or thighs, finely chopped
- 1 tbsp sesame oil (or neutral oil)
Teriyaki Sauce (or use ½ cup store-bought)
- ¼ cup soy sauce (low sodium recommended)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp mirin (optional but great)
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch + 1 tbsp water (for thickening)
Veggies
- ½ cup shredded carrots
- ½ cup diced bell pepper
- 2 green onions, sliced
For Serving
- Butter lettuce, iceberg, or romaine leaves
- Sesame seeds
- Optional: sriracha, chili flakes, or chopped peanuts
Instructions
- Make the sauce
Whisk soy sauce, honey, vinegar, mirin, ginger, and garlic in a small bowl. Stir in cornstarch slurry. - Cook the chicken
Heat oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until browned and cooked through. - Add veggies
Stir in carrots and bell peppers. Cook 1–2 minutes until just tender. - Sauce it up
Pour teriyaki sauce into the pan. Simmer 2–3 minutes, stirring, until thick and glossy. Add green onions. - Assemble wraps
Spoon chicken mixture into lettuce cups. Garnish with sesame seeds and any extras you like.
Tips & Variations
- Low-carb: This is naturally low-carb if you reduce the honey.
- Spicy: Add sambal oelek or sriracha to the sauce.
- Extra crunch: Water chestnuts or chopped cashews work great.
- Meal prep: Filling keeps well for 3–4 days; assemble fresh.
