Description
These Teriyaki Chicken Lettuce Wraps are a healthy and flavorful option for lunch or dinner, made with juicy ground chicken cooked in a savory homemade teriyaki sauce and served in crisp butter lettuce leaves.
Ingredients
- 1 lb ground chicken
- 1 Tbsp vegetable oil
- 1/2 cup chopped yellow onion
- 1/2 cup diced red bell pepper
- 1 Tbsp minced garlic
- 1 Tbsp minced fresh ginger
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 1/2 Tbsp packed light-brown sugar
- 1 Tbsp honey
- 1 Tbsp rice vinegar
- 1 Tbsp cornstarch mixed with 1 Tbsp water
- 1 tsp sesame oil
- 1 (8 oz) can water chestnuts, drained and diced
- 2 green onions, sliced
- 1 head butter lettuce, leaves separated
- Toasted sesame seeds (optional, for garnish)
Instructions
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Add ground chicken and cook until browned, breaking it up as it cooks.
- Add chopped onion and red bell pepper; sauté for 3 minutes.
- Add garlic and ginger, and cook for 1 minute.
- In a small bowl, whisk together soy sauce, water, brown sugar, honey, and rice vinegar. Pour into the skillet and bring to a simmer.
- Stir in the cornstarch-water slurry and cook until the sauce thickens, about 1-2 minutes.
- Add sesame oil, diced water chestnuts, and half of the green onions; stir to combine.
- Spoon chicken mixture into butter lettuce leaves.
- Top with remaining green onions and sesame seeds if desired.
- Serve immediately.
Notes
- Use iceberg or romaine lettuce if butter lettuce is unavailable.
- Adjust sweetness by varying honey or sugar quantities.
- Add sriracha or chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 10g
- Sodium: 710mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
