Print

Teriyaki Chicken Lettuce Wraps: 3 Magic Fixes

Teriyaki Chicken Lettuce Wraps
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light, satisfying Teriyaki Chicken Lettuce Wraps. You get the savory-sweet flavor of takeout in a fresh, crisp, low-carb package. We fixed the common recipe flaws so this one works every time.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon sesame oil
  • 1 head butter lettuce or iceberg lettuce, leaves separated and washed
  • 2 green onions, thinly sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil to create the teriyaki sauce.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the chicken pieces to the hot skillet and cook until browned and cooked through, about 5 to 7 minutes.
  4. Pour the prepared teriyaki sauce over the cooked chicken.
  5. Bring the sauce to a simmer, stirring constantly, until the sauce thickens and coats the chicken well, about 2 to 3 minutes. Remove from heat.
  6. Arrange the lettuce cups on a serving platter.
  7. Spoon the teriyaki chicken mixture evenly into each lettuce cup.
  8. Garnish the wraps with sliced green onions and sesame seeds before serving.

Notes

  • For extra crunch, you can add shredded carrots or water chestnuts to the chicken while simmering.
  • If you prefer ground chicken, cook it first, drain any excess fat, and then add the sauce.
  • Taste the sauce before adding it to the chicken; adjust brown sugar if you like it sweeter.

Nutrition

Find it online: https://savorandpin.com/teriyaki-chicken-lettuce-wraps-recipe-fixes/