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This recipe for teriyaki chicken lettuce wraps is simple and fun. It takes about 30 minutes to make. You can serve four people with this dish. The flavors are bright and fresh, making it a great choice for any meal. - 1 pound boneless, skinless chicken thighs, diced - 1 tablespoon vegetable oil - 1 teaspoon minced garlic - 1 teaspoon minced ginger - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry) - 1 red bell pepper, diced - 1 cup shredded carrots - 3 green onions, sliced - 1 head of butter lettuce (or romaine), leaves separated - Sesame seeds for garnish - Sriracha for serving (optional) The chicken thighs give a juicy bite, while soy sauce adds saltiness. Honey and rice vinegar balance the flavors with sweetness and tang. The cornstarch thickens the sauce, making it cling well to the chicken. You can add extra flavor with garnishes. Sliced green onions bring freshness. Sesame seeds add a nice crunch. If you like heat, drizzle some Sriracha on top. These small touches make your wraps even better. Enjoy experimenting with your own favorite garnishes! Start by gathering all your ingredients. This helps keep things organized. You will need: - 1 pound boneless, skinless chicken thighs, diced - 1 tablespoon vegetable oil - 1 teaspoon minced garlic - 1 teaspoon minced ginger - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry) - 1 red bell pepper, diced - 1 cup shredded carrots - 3 green onions, sliced - 1 head of butter lettuce (or romaine), leaves separated - Sesame seeds for garnish - Sriracha for serving (optional) Next, wash your vegetables. This makes them fresh and clean. Set the lettuce aside, as you will use it later. Heat a large skillet over medium heat. Add the vegetable oil and let it warm up. Add the diced chicken thighs to the skillet. Cook the chicken until it turns brown on all sides, about 5 to 7 minutes. Once the chicken is browned, add the minced garlic and ginger. Stir them in and cook for one more minute. This will make your kitchen smell amazing! In a separate bowl, mix the soy sauce, honey, and rice vinegar. Pour this mixture over the chicken in the skillet. Let it simmer for about 3 minutes. This allows the flavors to blend well. Now, take the cornstarch slurry and stir it into the chicken. This will thicken the sauce. Cook for another 2 minutes until the sauce is glossy and coats the chicken. Lastly, fold in the red bell pepper and shredded carrots. Cook for another minute to soften them slightly. Remove the skillet from heat. To serve, take a piece of lettuce and spoon a generous amount of the teriyaki chicken filling into the center. Be sure to get some of those colorful veggies in there! Top the filling with sliced green onions and a sprinkle of sesame seeds for a nice crunch. If you like a bit of heat, add Sriracha on top. These wraps are not just tasty; they look beautiful too! You can find the full recipe above for any extra details. To get tender chicken, use boneless, skinless thighs. They stay juicy during cooking. Cut them into small pieces. This helps them cook fast and evenly. Heat your skillet before adding the chicken. This gives it a nice sear. Don't crowd the pan; this helps it brown well. Stir often, but let it sit a bit to get that golden color. A thick sauce makes your wraps better. To prevent watery sauce, use low-sodium soy sauce. This keeps the flavor strong without too much salt. Always add the cornstarch slurry at the end. It thickens the sauce quickly. Make sure to stir well after adding it. Let it cook for a bit to get the right texture. Serving your wraps nicely makes them more fun. Use a big plate or a wooden board. Place the lettuce leaves in a circle. Spoon the teriyaki chicken in the center. Top it with green onions and sesame seeds. For extra flair, drizzle some Sriracha on the side. You can also serve lime wedges for a fresh touch. This will impress your family and friends! For the full recipe, check out the details above. {{image_2}} You can swap chicken for other meats. Ground turkey works well in this recipe. It cooks fast and absorbs flavors nicely. You can also use diced pork or beef. Just adjust cooking times to ensure the meat is cooked through. For a lighter option, try shrimp. Cook them until they turn pink. If you want a meat-free dish, use tofu or tempeh. They both soak up the teriyaki sauce well. Press tofu to remove extra water, then cube it. Cook it until golden brown for the best texture. You could also add mushrooms for a hearty feel. Shiitake or portobello mushrooms add great flavor. While teriyaki sauce is classic, you can mix it up. Try a sweet chili sauce for a spicy kick. Or use hoisin sauce for a rich, sweet taste. For a tangy twist, add orange juice to the mix. Each sauce gives a unique flavor to your wraps. Experiment to find your favorite! After you enjoy your teriyaki chicken lettuce wraps, store any leftovers right away. Place the chicken mixture in an airtight container. Keep the lettuce leaves separate. This helps keep the lettuce crisp. Store the chicken in the fridge for up to three days. To reheat the chicken, use a skillet over medium heat. Add a splash of water to keep it moist. Stir until warmed through, about 4-5 minutes. Avoid microwaving it, as this can make the chicken rubbery. If you want to save some for later, freeze the chicken mixture. Use a freezer-safe bag or container. Make sure to remove as much air as possible. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy your meal with fresh lettuce when you serve it! Yes, you can use ground chicken. Ground chicken cooks faster than thighs. Cook it until it is brown and no longer pink. This gives you a nice base for your teriyaki flavor. Butter lettuce is the best choice for wraps. Its leaves are soft and flexible. You can also use romaine for a crunchier option. Both types hold the filling well. To spice up the sauce, add more Sriracha. You can mix in red pepper flakes too. Start with a small amount, and taste as you go. This way, you can find your perfect heat level. Yes, they can be gluten-free! Use gluten-free soy sauce. Check the labels on all your ingredients. This ensures no hidden gluten sneaks in. Enjoy your wraps worry-free! For the full recipe, check out the Teriyaki Chicken Lettuce Wraps recipe. This blog post covered making tasty Teriyaki Chicken Lettuce Wraps. We went over key ingredients, preparation steps, and cooking tips to help you succeed. I shared options for proteins and sauces to fit your taste. Plus, I included storage tips and answers to common questions. In conclusion, these wraps offer a fun, healthy meal you can adapt. Enjoy getting creative with flavors and presentations. Happy cooking!

Teriyaki Chicken Lettuce Wraps

Indulge in the deliciousness of Teriyaki Chicken Lettuce Wraps! This quick and easy recipe is perfect for a healthy meal that bursts with flavor. Made with tender chicken, fragrant garlic, and vibrant veggies, these wraps are not just tasty but also fun to eat. Ready in just 30 minutes, they make a great option for lunch or dinner. Click through to discover the full recipe and elevate your mealtime with these satisfying wraps!
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Ingredients
  

1 pound boneless, skinless chicken thighs, diced

1 tablespoon vegetable oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

1 red bell pepper, diced

1 cup shredded carrots

3 green onions, sliced

1 head of butter lettuce (or romaine), leaves separated

Sesame seeds for garnish

Sriracha for serving (optional)

Instructions
 

In a large skillet or frying pan, heat the vegetable oil over medium heat.

    Add the diced chicken thighs and cook until browned on all sides, about 5-7 minutes.

      Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

        In a separate bowl, whisk together the soy sauce, honey, and rice vinegar. Pour this mixture over the cooked chicken.

          Allow the sauce to simmer for about 3 minutes, then stir in the cornstarch slurry to thicken the sauce. Continue cooking for another 2 minutes until the sauce is glossy and coats the chicken.

            Fold in the diced red bell pepper and shredded carrots, cooking for another minute to soften slightly. Remove from heat.

              To serve, spoon a generous amount of the teriyaki chicken filling into each lettuce leaf.

                Top with sliced green onions and a sprinkle of sesame seeds. Add Sriracha if desired for an extra kick.

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