Teriyaki Chicken Lettuce Wraps

$- 1 lb chicken breast, diced - 1 tablespoon olive oil - 1/4 cup soy sauce (low-sodium preferred) - 2 tablespoons brown sugar - 2 tablespoons rice vinegar - 1 teaspoon minced garlic - 1 teaspoon grated fresh ginger - 1/4 teaspoon black pepper - 1/2 cup water chestnuts, diced - 1/4 cup green onions, thinly sliced - 1 head of butter lettuce or iceberg lettuce, leaves separated The main star of this dish is chicken breast. I love using diced chicken breast because it cooks fast and stays juicy. Next, we have soy sauce and brown sugar, which create a sweet and salty teriyaki sauce. The lettuce leaves are perfect for wrapping the flavorful chicken. - Sesame seeds - Sriracha sauce (optional, for added heat) - Water chestnuts, diced - Green onions, thinly sliced You can add sesame seeds for a nutty crunch. If you like heat, drizzle some Sriracha on top. Water chestnuts add a fun crunch, while green onions boost flavor. Feel free to mix and match these add-ins to make your wraps even better. For the full recipe, check out the details above. To start, mix the sauce ingredients in a bowl. You need: - 1/4 cup low-sodium soy sauce - 2 tablespoons brown sugar - 2 tablespoons rice vinegar - 1 teaspoon minced garlic - 1 teaspoon grated fresh ginger - 1/4 teaspoon black pepper Stir until the sugar dissolves. This teriyaki sauce brings depth to your dish. Using low-sodium soy sauce is key. It keeps the dish flavorful without too much salt. This makes it a healthier choice. Cook the chicken for the best texture. Use 1 lb of diced chicken breast. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes. Make sure there is no pink left in the chicken. This ensures it is safe to eat. After that, pour the teriyaki sauce over the chicken. Let it simmer for 3-5 minutes to thicken. Now, it's time to assemble your wraps. Use leaves from a head of butter lettuce or iceberg lettuce. Take a leaf and place some chicken mixture in the center. You can add sliced green onions and diced water chestnuts for extra crunch. Aim for about a quarter cup of filling in each wrap. Fold the sides of the lettuce over the filling. Enjoy your teriyaki chicken lettuce wraps! For the full recipe, check out the recipe section. To get the best teriyaki sauce, you can adjust the sweetness and thickness. If you like it sweeter, add more brown sugar. If you want it thicker, simmer it longer to reduce the liquid. Avoid adding too much soy sauce at once. It can make the sauce too salty. Always taste as you go to find your ideal balance. When stir-frying chicken, cut it into small, even pieces. This helps it cook quickly and evenly. Use a hot skillet for a nice, quick sear. This seals in the juices and keeps the chicken moist. If you notice it getting dry, add a splash of water or extra teriyaki sauce. For drinks, pair your wraps with iced tea or a light beer. Both options complement the flavors well. When hosting, serve the wraps on a large platter. This makes it easy for guests to grab and enjoy. You can also add colorful garnishes like sliced bell peppers or radishes for a vibrant look. {{image_2}} For a gluten-free diet, you can swap regular soy sauce for tamari. Tamari tastes great and keeps the teriyaki flavor. You can also use coconut aminos. This option adds a slightly sweeter taste with less sodium. If you prefer a vegan version, try using tofu or tempeh instead of chicken. Both options work well with the teriyaki sauce. Just ensure you press the tofu to remove excess water. This helps it absorb the sauce better. You can also add more veggies like bell peppers or mushrooms for extra flavor. Looking to spice things up? Add a teaspoon of red pepper flakes to the teriyaki sauce. You can also toss in some sliced jalapeños for a fresh kick. If you prefer a sweeter taste, increase the brown sugar to three tablespoons. Honey or maple syrup can be great substitutes too. For unique additions, consider adding crushed peanuts or cashews on top. They add crunch and a nutty flavor. You could also include fresh herbs like cilantro or mint for added freshness. To give your teriyaki wraps an international flair, try adding kimchi for a Korean touch. It adds spice and tang, enhancing the overall taste. You can also use curry powder in your sauce for an Indian twist. For a fusion idea, consider using tortillas instead of lettuce. This gives a fun twist while keeping the flavors intact. You can fill them with the teriyaki chicken and top with avocado and salsa for a fresh vibe. For the full recipe, check out the savory teriyaki chicken lettuce wraps. To keep your Teriyaki Chicken Lettuce Wraps fresh, store them in the fridge. First, separate the filling from the lettuce. This helps prevent the lettuce from getting soggy. Use an airtight container for the chicken mixture. Glass containers work best, but BPA-free plastic ones are fine, too. When it's time to eat your leftovers, use gentle heat. The microwave is quick but can dry out the chicken. Instead, try a skillet on low heat. Add a splash of water to help create steam. This keeps the chicken juicy and flavorful. Stir occasionally until heated through. To save wraps for later, you can freeze the chicken filling. Place it in a freezer-safe bag or container. Squeeze out as much air as you can. For the best taste, use it within three months. When you’re ready to eat, thaw it in the fridge overnight. Then reheat it using the tips mentioned above. Just add fresh lettuce leaves before enjoying. You can use other low-carb options like collard greens, cabbage leaves, or zucchini slices. These alternatives provide a nice crunch and hold fillings well. They also add unique flavors to your meal. Try using large spinach leaves for a fresh twist. Each option offers a different taste and texture, so feel free to experiment. Yes, you can make teriyaki chicken ahead of time. Cook the chicken and sauce as instructed. Let it cool before storing it in an airtight container. You can keep it in the fridge for up to three days. When ready to eat, simply reheat it in a skillet or microwave. This method saves time on busy days. Leftovers from teriyaki chicken lettuce wraps can last up to three days in the refrigerator. Store them in a sealed container to maintain freshness. Always check for any off smells or changes in texture before consuming. Reheat thoroughly to ensure food safety and enjoy! Teriyaki chicken lettuce wraps are a tasty and fun meal. We discussed making the teriyaki sauce, cooking chicken, and assembling your wraps. Remember to adjust flavors and try different ingredients. Don't forget about storage options to keep your food fresh. You can enjoy these wraps in many ways, from spicy to sweet. With simple tips, you can impress at your next meal. Get creative, try variations, and make this dish your own. Enjoy your cooking journey and delight in every bite!$

Teriyaki Chicken Lettuce Wraps

Discover the deliciousness of Savory Teriyaki Chicken Lettuce Wraps! This easy recipe combines tender chicken with a sweet and tangy homemade teriyaki sauce, served in crisp lettuce leaves for a fresh and healthy meal. Perfect for lunch or dinner, these wraps are quick to make and bursting with flavor.

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Ingredients

1 lb chicken breast, diced

1 tablespoon olive oil

1/4 cup soy sauce (low-sodium preferred)

2 tablespoons brown sugar

2 tablespoons rice vinegar

1 teaspoon minced garlic

1 teaspoon grated fresh ginger

1/4 teaspoon black pepper

1/2 cup water chestnuts, diced

1/4 cup green onions, thinly sliced

1 head of butter lettuce or iceberg lettuce, leaves separated

Sesame seeds for garnish

Sriracha sauce (optional, for added heat)

Instructions

In a medium bowl, mix soy sauce, brown sugar, rice vinegar, garlic, ginger, and black pepper. Stir until the sugar dissolves. This will be your teriyaki sauce.

Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.

Pour the teriyaki sauce over the cooked chicken and let it simmer for about 3-5 minutes, allowing the sauce to thicken slightly.

Stir in the diced water chestnuts and sliced green onions, cooking for an additional minute, just to heat through.

Remove the skillet from heat.

To assemble, take a lettuce leaf and spoon some of the teriyaki chicken mixture into the center. Top with a sprinkle of sesame seeds and a drizzle of Sriracha if you prefer some heat.

Fold the sides of the lettuce leaf over the filling and enjoy as a wrap!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4