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Chicken Lettuce Wraps with Teriyaki Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizers u0026amp; Snacks
Cuisine asian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Filling:
  • 1 pound boneless, skinless chicken breast or thighs, finely diced
  • 1 tablespoon olive oil or sesame oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 small carrot, finely diced
  • 1 red bell pepper, finely diced
  • 2 green onions, sliced
  • 1/2 cup water chestnuts, chopped (optional)
  • Salt and black pepper, to taste
  • For the Teriyaki Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1/2 teaspoon ginger, grated
  • For Serving:
  • 1 head butter lettuce or iceberg lettuce, leaves separated
  • Sesame seeds for garnish
  • Extra green onions for garnish

Instructions
 

  • Step 1: Prepare Teriyaki Sauce :In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, and ginger. Mix cornstarch and water in a separate bowl and set aside.
  • Step 2: Cook Chicken : Heat oil in a large skillet over medium heat. Add diced chicken, season lightly with salt and pepper, and cook 5–6 minutes until browned and cooked through.
  • Step 3: Sauté Vegetables : Add onion, garlic, carrot, and bell pepper to the skillet. Cook 3–4 minutes until vegetables are tender-crisp. Stir in water chestnuts and green onions; cook 1 more minute.
  • Step 4: Add Teriyaki Sauce : Pour the prepared teriyaki sauce over the chicken and vegetables. Stir in the cornstarch slurry to thicken. Simmer 2–3 minutes until sauce is glossy and slightly thickened.
  • Step 5: Assemble Wraps : Spoon chicken mixture into lettuce leaves, using them as cups. Sprinkle with sesame seeds and extra green onions.