Irresistible Teriyaki Chicken Lettuce Wraps: A Quick & Flavorful Recipe
These irresistible teriyaki chicken lettuce wraps are quick to prepare and packed with flavor. Diced chicken and vegetables are stir-fried in a savory teriyaki sauce, then served in crisp lettuce cups for a light and satisfying meal.
Equipment
- Large Skillet
- Cutting Board
- Knife
- Measuring spoons
- Measuring cups
Ingredients
Main Ingredients
- 1½ lb boneless skinless chicken breasts, diced into small pieces
- 2 Tbsp sesame oil
- ⅔ Cup shredded carrots
- 1 garlic clove, minced
- 1 Cup green onion, sliced
- 1 large red bell pepper, seeded and diced
- 1 8 oz can sliced water chestnuts, drained and chopped
- ⅔ Cup cashews or peanuts, roughly chopped
- 1 Cup Kinder’s Teriyaki Sauce & Glaze
- Romaine, iceberg or butter leaves
- 2 Tbsp sesame seeds for garnish
Instructions
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
- Add the diced chicken to the skillet and cook for 3-5 minutes, or until it is cooked through and no longer pink inside, reaching an internal temperature of at least 165ºF; then remove it to a plate.
- In the same skillet, heat the remaining 1 tablespoon of sesame oil, then add the minced garlic and ⅔ cup of green onions and sauté for 30 seconds.
- Stir in the diced bell pepper and chopped water chestnuts and cook for an additional 2 minutes.
- Add ⅔ of the Teriyaki Sauce, reserving the rest for drizzling, and cook for 1 minute while stirring occasionally.
- Return the cooked chicken and shredded carrots to the skillet, mixing thoroughly until the entire mixture is heated to your preference.
- Serve the chicken mixture over crisp lettuce leaves and garnish with the chopped cashews or peanuts, remaining green onion, and sesame seeds.
Notes
For extra crispiness, you can toast the cashews or peanuts before adding them. Experiment with different types of lettuce like butter or iceberg for your preferred texture.