Description
Quick and easy teriyaki chicken lettuce wraps that are perfect for a bright, hands-on dinner, ready in less than 20 minutes.
Ingredients
- 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
- 3–4 tablespoons teriyaki sauce (adjust to taste)
- 8–12 large lettuce leaves (Romaine or Butter/Bibb work best)
- 1 medium carrot, shredded
- 1 bell pepper, diced
- 2 green onions, thinly sliced (reserve a few for garnish)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1–2 tablespoons neutral oil for cooking (canola, vegetable, or grapeseed)
- Sesame seeds (optional, for garnish)
Instructions
- Chill your lettuce leaves in the fridge while you cook; cold leaves crisp up and hold filling better.
- Heat a large skillet over medium and add 1–2 tablespoons neutral oil. Heat until shimmering but not smoking.
- Add the minced garlic and ginger. Sauté 30–45 seconds until aromatic — don’t let them burn.
- Return the pan to medium heat. Spread the diced chicken in a single layer and let it brown undisturbed for 2–3 minutes. Browning adds flavor.
- Stir and cook another 3–4 minutes, stirring occasionally, until the chicken is nearly cooked through.
- Pour in 3–4 tablespoons teriyaki sauce and stir to coat the chicken. Cook until the chicken reaches an internal temperature of 165°F (use an instant-read thermometer) and the sauce is glossy and slightly reduced.
- Remove the pan from heat. Stir in the shredded carrot, diced bell pepper, and most of the green onions so they stay crisp. Taste and add a splash more teriyaki if desired.
- Spoon the mixture into chilled lettuce leaves. Top with remaining green onions and sesame seeds. Serve immediately.
Notes
Use low-sodium teriyaki for a healthier option and feel free to swap in crunchy vegetables like cabbage or cucumber.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian