Description
These Teriyaki Chicken Lettuce Wraps combine tender, sautéed chicken with crisp vegetables and a savory teriyaki glaze, all wrapped in refreshing lettuce leaves. Perfect for a quick, flavorful, and healthy meal, this dish offers a delightful balance of sweet and savory flavors with a satisfying crunch.
Ingredients
Scale
Chicken and Sauce:
- 1 3/4 lbs boneless, skinless chicken breasts, diced into small pieces
- 2 1/2 Tbsp olive oil, divided
- 1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade
- 2 Tbsp water
- 1 Tbsp cornstarch
- 1 Tbsp honey
Vegetables and Garnishes:
- 1 cup sliced green onions, divided
- 1 clove garlic, minced
- 1 red bell pepper, cored, seeded and diced
- 1 (8 oz) can sliced water chestnuts, chopped
- 1 cup shredded carrots (from about 2 medium carrots)
- Romaine or iceberg lettuce leaves, for serving
- 1/2 cup roughly chopped unsalted cashews
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced chicken and sauté for 3 1/2 to 4 minutes, tossing occasionally, until the chicken is cooked through. Transfer the cooked chicken to a plate.
- Repeat cooking chicken and prepare sauce: Add the remaining 1 1/2 tablespoons of olive oil to the skillet and cook the remaining chicken the same way. While the second batch cooks, whisk together the teriyaki sauce, water, cornstarch, and honey in a small bowl and set aside.
- Sauté aromatics: In the same skillet, heat the remaining 1/2 tablespoon of oil over medium-high heat. Add the minced garlic and 3/4 cup of sliced green onions and sauté for about 20 seconds until fragrant.
- Add vegetables: Add the diced red bell pepper and chopped water chestnuts to the skillet and sauté for 2 minutes until they are slightly tender but still crisp.
- Cook with sauce and combine: Whisk the sauce mixture once more and pour it into the skillet. Cook, stirring constantly, for 1 minute until the sauce thickens. Add the cooked chicken back into the skillet along with the shredded carrots. Toss everything together and let it warm through.
- Serve: Spoon the teriyaki chicken mixture into crisp romaine or iceberg lettuce leaves. Garnish with the remaining 1/4 cup green onions and roughly chopped unsalted cashews for added crunch. Serve immediately.
Notes
- Use romaine or iceberg lettuce varieties that have sturdy leaves to hold the fillings well without tearing.
- For a gluten-free version, ensure the teriyaki sauce used is gluten-free.
- You can substitute cashews with peanuts or omit nuts for a nut-free option.
- Adjust honey amount based on your preferred sweetness level.
- If you like it spicy, add a pinch of chili flakes or a dash of hot sauce to the sauce mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
