Description
These Teriyaki Chicken Lettuce Wraps are a flavorful and healthy Asian-inspired main course featuring ground chicken simmered in a savory homemade teriyaki sauce with fresh ginger, garlic, and a touch of sweetness. Served in crisp butter lettuce leaves, they make a light, delicious meal perfect for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup crushed pineapple (optional)
- 1 tablespoon sesame seeds
- 8 large butter lettuce leaves
Instructions
- Cook the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it up as it cooks to ensure even cooking.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for another minute until fragrant, enhancing the flavor of the chicken mixture.
- Prepare and add sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, and sesame oil. Pour this teriyaki sauce over the cooked chicken and stir well to combine.
- Thicken the sauce: Mix the cornstarch with water to create a slurry; stir this into the skillet and cook for 1–2 minutes, allowing the sauce to thicken and coat the chicken evenly.
- Add vegetables and seeds: Incorporate shredded carrots, chopped green onions, optional crushed pineapple, and sesame seeds into the skillet. Stir until everything is thoroughly mixed and heated through.
- Assemble wraps and serve: Remove the skillet from heat. Spoon the teriyaki chicken mixture into the butter lettuce leaves, creating individual wraps. Serve immediately for the best texture and flavor.
Notes
- For added crunch, top with chopped water chestnuts or sliced almonds.
- You can substitute ground turkey or tofu for a lighter or vegetarian version.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Serve with lime wedges for an extra fresh zest if desired.
