Teriyaki Chicken Lettuce Wraps Recipe

Name: Teriyaki Chicken Lettuce Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Soy Sauce; 1/4 cups Brown Sugar; 1/4 cups Honey; 1/2 cups Red Wine Vinegar; 1/2 teaspoons Garlic Powder; 1/4 teaspoons Onion Powder; 1/4 teaspoons Ginger; 2- 1/2 Tablespoons Cornstarch; 1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces; 1/2 teaspoons Pepper; 2 Tablespoons Sesame Oil; 1/2 cups Onion, Diced; 1 Tablespoon Garlic, Minced; 1/2 teaspoons Dried Crushed Red Pepper Flakes; 1/2 whole Lime Juiced, (about 1 1 /2 Tablespoons); 1 whole Red Bell Pepper, Diced; 4 sprigs Green Onions, Sliced; 1/2 cups Dry Roasted Peanuts Or Cashews; 8 whole Lettuce Leaves; Cilantro

Servings: persons

1/2 cups Soy Sauce
1/4 cups Brown Sugar
1/4 cups Honey
1/2 cups Red Wine Vinegar
1/2 teaspoons Garlic Powder
1/4 teaspoons Onion Powder
1/4 teaspoons Ginger
2- 1/2 Tablespoons Cornstarch
1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces
1/2 teaspoons Pepper
2 Tablespoons Sesame Oil
1/2 cups Onion, Diced
1 Tablespoon Garlic, Minced
1/2 teaspoons Dried Crushed Red Pepper Flakes
1/2 whole Lime Juiced, (about 1 1 /2 Tablespoons)
1 whole Red Bell Pepper, Diced
4 sprigs Green Onions, Sliced
1/2 cups Dry Roasted Peanuts Or Cashews
8 whole Lettuce Leaves
Cilantro

1
In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil.
2
Take 1/3 cup of sauce and put in a small bowl.
3
Mix with the cornstarch and whisk together.
4
Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes.
5
If it gets too thick, you can thin with a little water.
6
Set aside.
7
Season the diced chicken with pepper.
8
Heat a large nonstick skillet over medium high heat and add the sesame oil.
9
Saute the onion and garlic for a few minutes until beginning to soften.
10
Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes.
11
Stir in the red pepper flakes, if using; cook another minute.
12
Pour the glaze into the skillet with the chicken.
13
Add the lime juice, red bell pepper, green onions, peanuts (or cashews).
14
Spoon about 1/2 cup of the mixture into a lettuce leaf and garnish with fresh cilantro.
15
Note: Dont let the red pepper flakes scare you.
16
Start with half the amount if you are not sure.
17
We love the little bite that it gave the dish.
18
Serving size: 2 lettuce wraps per person.
19
Enjoy!

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cups Soy Sauce, 1/4 cups Brown Sugar, 1/4 cups Honey, 1/2 cups Red Wine Vinegar, and more.

Yes, Teriyaki Chicken Lettuce Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Teriyaki Chicken Lettuce Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions