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Teriyaki Chicken Lettuce Wraps
Teriyaki Chicken Lettuce Wraps
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Try these tasty Teriyaki Chicken Lettuce Wraps with homemade sauce for a delicious weeknight dinner upgrade.
Ingredients:
  • For the teriyaki sauce:
  • 1/4 cup (60 ml) low-sodium soy sauce (or tamari, for gluten-free)
  • 3 tablespoons water, divided
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 2 medium cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch
  • For the chicken filling:
  • 2 tablespoon olive oil, divided
  • 1/2 cup diced red onions (1/4 of a large red onion, or 1/3 of a small one)
  • 1 pound (450 g) ground chicken
  • Kosher salt
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, seeded and diced
  • 1 scallion, thinly sliced
  • 1/2 teaspoon sesame oil
  • For serving:
  • 1 head butter lettuce, leaves separated and rinsed
  • Roasted peanuts, chopped
  • Chopped cilantro
  • Thinly sliced scallions
Instructions:
  • Create the teriyaki sauce by combining soy sauce, 2 tablespoons of water, mirin, honey, minced garlic, and grated ginger in a saucepan. Bring to a boil over medium heat. Mix cornstarch with the remaining tablespoon of water, add to the sauce, and simmer over medium-low heat until slightly thickened, about 30 seconds to a minute. Cool the sauce as it will thicken further. The yield should be around 1/2 to 3/4 cup of sauce.
  • Sauté diced red onions in 1 tablespoon of olive oil over high heat until softened, about 2 minutes. Add ground chicken, a pinch of kosher salt, and break up into smaller pieces with a spatula. Cook until chicken is fully cooked through, 5-7 minutes. Transfer to a clean plate.
  • Saute the remaining diced red onions in a tablespoon of olive oil until softened. Add zucchini and red pepper, cook until softened. Stir in sliced scallions and cooked chicken.
  • Pour 6 tablespoons of the delicious teriyaki sauce and 1/2 teaspoon of fragrant sesame oil into the pan, then stir gently. Reserve the remaining teriyaki sauce for a final drizzle over your wraps. Turn off the heat and taste to perfection, adjusting seasonings if necessary.
  • To serve: Spoon flavorful filling onto a crisp lettuce leaf. Sprinkle with chopped peanuts, fresh cilantro, scallions, and an optional drizzle of teriyaki sauce. Keep any extra teriyaki sauce refrigerated for up to a week.

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