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- 1 lb boneless, skinless chicken thighs, diced - 1 tablespoon sesame oil - 1 red bell pepper, diced - 1 cup water chestnuts, diced - 1/4 cup green onions, chopped - Leaves from 1 head of butter lettuce The main ingredients in teriyaki chicken lettuce wraps are simple and fresh. You need chicken thighs, which I find tender and juicy. Diced red bell pepper adds a sweet crunch. Water chestnuts bring a nice, crisp texture. Green onions add a burst of flavor, while butter lettuce serves as the perfect wrap. - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 inch fresh ginger, grated The sauce is where the magic happens. Low-sodium soy sauce keeps it from being too salty. Honey adds sweetness, balancing the flavors. Rice vinegar gives a mild tang. Minced garlic and grated ginger add depth and warmth to the sauce. - Sesame seeds - Green onions For garnishes, I recommend sesame seeds. They add a nice crunch and look great. You can also sprinkle more green onions on top for extra flavor and color. These garnishes make the dish pop and taste even better! {{ingredient_image_1}} To make the teriyaki sauce, start with a medium bowl. Mix these ingredients well: - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 inch fresh ginger, grated Make sure to blend them until smooth. This sauce gives your chicken a sweet and savory flavor. Tips for perfect sauce: - Use low-sodium soy sauce to keep it lighter. - Adjust honey for sweetness to your taste. Heat your large skillet over medium-high heat. Add 1 tablespoon of sesame oil. Once hot, add the diced chicken thighs. This should take about 5-7 minutes. You want the chicken to brown nicely. Make sure to stir it often to cook evenly. After the chicken is browned, pour the teriyaki sauce over it. Stir until the chicken is fully coated. Cook for another 3-4 minutes. This helps the chicken soak up all the flavors. Now, add the diced red bell pepper and water chestnuts. Cook for 2-3 minutes. This adds crunch and color to your wraps. Finally, remove from heat and stir in the chopped green onions. This adds a fresh taste. You're ready to serve! Scoop the chicken mix onto a butter lettuce leaf, wrap it up, and enjoy the burst of flavors. To keep your chicken juicy, use boneless, skinless chicken thighs. They stay moist while cooking. Cook them over medium-high heat for about 5-7 minutes. This method gives a nice sear and locks in the flavor. For a perfect sauce, mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl. This blend creates a rich teriyaki flavor. Pour it over the chicken, and let it bubble for about 3-4 minutes. This thickens the sauce nicely. When wrapping the chicken, use butter lettuce leaves. They are soft and easy to fold. Scoop the chicken mixture into the center. Fold the sides and roll it up, like a little gift. For garnishing, sprinkle sesame seeds on top. You can also add chopped green onions for color and crunch. This makes your wraps look fresh and inviting. These wraps are a fun, healthy meal. Chicken provides protein, while vegetables add vitamins. Water chestnuts give a nice crunch, too. For healthier options, consider using ground turkey or tofu. You can also swap the honey for maple syrup to cut down on sugar. Pro Tips Marinate for More Flavor: For a deeper flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes before cooking. This allows the chicken to absorb all the delicious flavors. Use Fresh Ingredients: Fresh garlic and ginger make a huge difference in taste. If possible, avoid using pre-minced versions to enhance the overall flavor of your dish. Customize Your Wraps: Feel free to add other veggies like shredded carrots or cucumbers for extra crunch and flavor. This recipe is versatile and can be adjusted to your liking! Perfect Serving Technique: When serving, let everyone build their own wraps. This not only adds a fun element to the meal but also allows everyone to customize their wraps to their taste. {{image_2}} You can switch chicken for tofu in this recipe. Tofu soaks up flavor well. Just press it to remove extra water, then cube it. Sauté the tofu until it's golden. You can also use ground turkey or beef. Brown the meat in the pan before adding the sauce. Both options give you tasty wraps. For a plant-based twist, use chickpeas or lentils. These proteins are filling and nutritious. Adjust the teriyaki sauce by using maple syrup instead of honey. This keeps it vegan without losing sweetness. You can also make a soy-free sauce using coconut aminos. Adding mushrooms or carrots makes the dish more colorful and crunchy. Thinly slice mushrooms and carrots before cooking. They add great texture and taste. You can also use seasonal veggies. Think bell peppers in summer or squash in fall. This keeps your wraps fresh and exciting. Store your leftover teriyaki chicken wraps in an airtight container. This keeps them fresh. You can keep them in the fridge for up to three days. Make sure the chicken mixture cools down before sealing. This helps prevent moisture build-up. To freeze leftovers, place the chicken mixture in a freezer-safe bag. Squeeze out any air and seal it tight. You can freeze it for up to three months. When you're ready to eat, move the bag to the fridge. Let it thaw overnight for best results. To reheat, I recommend using a skillet over medium heat. This method keeps the chicken moist and tender. If you prefer, you can also use the microwave. Just heat in short bursts to avoid drying out. For a crispy texture, try reheating in an oven or air fryer at 350°F for about 10 minutes. This will revive that delightful crunch! Yes, you can prepare Teriyaki Chicken Lettuce Wraps ahead of time. To do this, follow these steps: - Cook the chicken and make the sauce as directed. - Let the chicken cool completely. - Store the chicken mixture in an airtight container in the fridge for up to 3 days. - Keep the lettuce leaves separate until ready to serve. This way, the wraps stay fresh and crisp! These wraps are tasty on their own, but you can add sides for a full meal. Here are some ideas: - Steamed jasmine rice or quinoa for a hearty option. - A light cucumber salad to balance the flavors. - Edamame for a protein-rich side. - Pair with green tea or a light beer for drinks. These additions make your meal more colorful and satisfying. Yes, you can make this recipe gluten-free! Here are some simple swaps: - Use gluten-free soy sauce or coconut aminos instead of regular soy sauce. - Check that your rice vinegar is gluten-free. - Most other ingredients are naturally gluten-free. These changes let everyone enjoy the deliciousness without worry. In this blog post, we covered how to make delicious Teriyaki Chicken Lettuce Wraps. We explored key ingredients like chicken, vegetables, and a tasty sauce. I shared step-by-step cooking instructions and helpful tips for a great meal. You learned about variations, storage methods, and FAQs to enhance your cooking. Remember, making these wraps at home is easy and fun. Try different proteins and veggies to suit your taste. Enjoy your cooking adventure!

Teriyaki Chicken Lettuce Wraps

Delicious and healthy chicken wraps with a savory teriyaki sauce, perfect for a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 tablespoon sesame oil
  • 1 quarter cup soy sauce (low sodium)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 red bell pepper diced
  • 1 cup water chestnuts, diced
  • 1 quarter cup green onions, chopped
  • 1 head butter lettuce, leaves separated
  • to taste sesame seeds for garnish

Instructions
 

  • In a medium bowl, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the teriyaki sauce.
  • Heat the sesame oil in a large skillet over medium-high heat. Add the diced chicken thighs and cook until browned, about 5-7 minutes.
  • Pour the teriyaki sauce over the cooked chicken, stirring to coat evenly. Cook for an additional 3-4 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
  • Add the diced red bell pepper and water chestnuts to the chicken mixture. Cook for another 2-3 minutes until the vegetables are tender-crisp.
  • Remove from heat and stir in chopped green onions.
  • To serve, scoop a generous amount of the chicken mixture onto a butter lettuce leaf, wrap it up, and enjoy!
  • Sprinkle sesame seeds on top for added flavor and texture.

Notes

Serve immediately for the best texture.
Keyword chicken, healthy, lettuce wraps, teriyaki