Go Back
To make delicious Teriyaki Chicken Lettuce Cups, you'll need: - 1 lb boneless, skinless chicken thighs, diced - 1 tablespoon olive oil - 1/4 cup teriyaki sauce (low-sodium if preferred) - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 bell pepper (any color), finely diced - 1 cup shredded carrots - 2 green onions, sliced - 1/2 cup water chestnuts, diced - 1 head of butter lettuce or romaine, leaves separated - Sesame seeds for garnish (optional) If you can’t find chicken thighs, use chicken breast. It works well too. For a vegetarian option, try tofu or tempeh. You can swap the low-sodium teriyaki sauce with regular sauce if salt isn’t a concern. For extra crunch, add chopped nuts or seeds. When picking chicken, look for bright pink meat without any brown spots. The chicken should feel firm and moist. For fresh produce, pick vegetables that are firm and vibrant. Check lettuce leaves for crispness and avoid any brown edges. Fresh ginger should be smooth and firm, not shriveled. Always wash your vegetables before use to remove dirt and pesticides. {{ingredient_image_1}} 1. Heat olive oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat. 2. Cook chicken: Add 1 pound of diced chicken thighs. Cook for 5-7 minutes. Stir occasionally. The chicken should turn golden brown and be cooked through. 3. Add aromatics: Mix in 1 tablespoon of minced ginger and 2 cloves of minced garlic. Sauté for about 1 minute. You want to smell the garlic and ginger. 4. Add teriyaki sauce: Pour in 1/4 cup of teriyaki sauce. Stir well to coat the chicken. Let it simmer for 2-3 minutes. The sauce should thicken a bit. 5. Mix in veggies: Stir in 1 diced bell pepper, 1 cup of shredded carrots, and 1/2 cup of diced water chestnuts. Cook for 3-4 minutes. The veggies should be tender but still crisp. 6. Finish with green onions: Remove the skillet from heat. Mix in 2 sliced green onions, saving some for garnish. 7. Assemble cups: Spoon the chicken mixture into the center of each lettuce leaf. Use a head of butter lettuce or romaine for the cups. 8. Garnish: Top with sesame seeds and reserved green onions before serving. - Heat oil: 1 minute - Cook chicken: 5-7 minutes - Add ginger and garlic: 1 minute - Add teriyaki sauce: 2-3 minutes - Mix in veggies: 3-4 minutes - Combine with green onions: 1 minute - Total cooking time: 15-17 minutes - Chicken: Look for a golden brown color with no pink inside. - Ginger and garlic: Should smell fragrant, not burnt. - Sauce: Should be slightly thickened, not runny. - Vegetables: Should be bright and tender but still have a little crunch. - Lettuce: Leaves should be fresh and crisp for the best cups. To make your teriyaki chicken even tastier, use fresh ingredients. Fresh ginger and garlic bring bright flavor. You can also add a splash of lime juice for zing. Consider mixing in chopped cilantro for a fresh twist. If you like spice, add a bit of sriracha to the sauce. This will give your dish a nice kick without being too hot. One common mistake is overcooking the chicken. Cook it just until it's golden and no longer pink. If you add the veggies too soon, they can get mushy. Wait until the chicken is almost done before mixing them in. Another mistake is using too much sauce. You want to coat the chicken without making it soggy. Lastly, don't forget to season your filling with salt or pepper to taste. To make your dish look great, use nice lettuce leaves as cups. Choose larger leaves for better holding. Spoon the chicken mixture right into the center. Top with green onions and sesame seeds for color. Arrange the cups on a nice platter. You can add lime wedges around the platter for a pop of color and freshness. A well-presented dish makes everything taste better! Pro Tips Marinate for More Flavor: For an even deeper flavor, marinate the diced chicken thighs in teriyaki sauce for at least 30 minutes before cooking. Vegetable Variations: Feel free to mix in other vegetables like snap peas or mushrooms for added texture and flavor. Serving Suggestions: These teriyaki chicken cups pair well with steamed rice or quinoa for a complete meal. Leftover Storage: Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat before serving in lettuce cups. {{image_2}} You can swap chicken for other proteins. Try diced tofu for a vegetarian option. Pork works well too. Use ground turkey or beef for a different taste. Each option gives a new twist to the dish. Choose what you like best! Enhance your lettuce cups with fun toppings. Add chopped peanuts for a crunch. Sliced red chili peppers can give heat. Try avocado slices for creaminess. You can also sprinkle fresh herbs like cilantro or mint on top. These add freshness and color to your meal. To make this dish gluten-free, use tamari instead of teriyaki sauce. For vegans, replace chicken with mushrooms or tempeh. You can use a mix of veggies to keep it hearty. Always check labels to ensure your ingredients fit your diet. Adjusting the recipe lets everyone enjoy these tasty cups! To keep your Teriyaki Chicken Lettuce Cups fresh, store leftovers in an airtight container. Make sure to cool the chicken mixture to room temperature before sealing it. This helps prevent condensation, which can make it soggy. Keep the chicken and lettuce leaves separate. This way, the lettuce stays crisp. Enjoy your leftovers within three to four days for the best taste. When you’re ready to eat your leftovers, reheat the chicken mixture on the stove. Use medium heat in a skillet, stirring gently. Add a splash of water or teriyaki sauce if it seems dry. Heat until warm, about 5 minutes. Avoid using the microwave as it can make your chicken tough and the lettuce soggy. Serve the mixture in fresh lettuce cups for a great crunch. You can freeze the chicken mixture for meal prep. Place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above. Just remember to use fresh lettuce when serving, as frozen lettuce does not hold up well. You can serve Teriyaki Chicken Lettuce Cups with a side of steamed rice. Jasmine or brown rice works well. You could also add a light salad. A simple cucumber salad can balance the flavors. Serve with dipping sauces for extra taste. Soy sauce or extra teriyaki sauce are great choices. Yes, you can make the filling ahead of time. Cook the chicken and veggies, then cool them down. Store them in an airtight container in the fridge. This keeps well for up to three days. When ready to serve, just warm it up. Spoon it into the lettuce cups and enjoy! Making homemade teriyaki sauce is easy and fun! Here’s a simple recipe: - 1/4 cup soy sauce - 1 tablespoon honey or brown sugar - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon garlic, minced - 1 teaspoon fresh ginger, minced Mix all ingredients in a bowl. Adjust sweetness or saltiness to your taste. Cook it in a saucepan over medium heat until it thickens. Let it cool before using. This sauce adds great flavor to your dishes! Teriyaki Chicken Lettuce Cups are easy and fun to make. We covered key ingredients, cooking steps, and tips to boost flavor. I shared ways to customize your cups with different proteins and toppings. Plus, I provided storage methods to keep your meal fresh. Now, you can enjoy this tasty dish any night of the week. Keep experimenting and have fun in the kitchen!

Teriyaki Chicken Lettuce Cups

Delicious and healthy chicken lettuce cups flavored with teriyaki sauce and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 tablespoon olive oil
  • 0.25 cup teriyaki sauce
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 whole bell pepper, finely diced
  • 1 cup shredded carrots
  • 2 whole green onions, sliced
  • 0.5 cup water chestnuts, diced
  • 1 head butter lettuce or romaine, leaves separated
  • to taste sesame seeds for garnish

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add diced chicken thighs and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
  • Add minced ginger and garlic to the skillet. Sauté for about 1 minute until fragrant.
  • Pour in the teriyaki sauce, mixing well to coat the chicken. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
  • Stir in the diced bell pepper, shredded carrots, and diced water chestnuts. Continue to cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
  • Remove from heat and mix in the sliced green onions, reserving some for garnish.
  • To serve, spoon the teriyaki chicken mixture into the center of each lettuce leaf, creating a cup shape.
  • Garnish with sesame seeds and the reserved green onions before serving.

Notes

Use low-sodium teriyaki sauce for a healthier option.
Keyword appetizer, chicken, healthy, lettuce cups, teriyaki