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ground chicken lettuce wraps served on a plate with a side of red chili dipping sauce

Teriyaki Chicken Lettuce Wraps


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Tara Smithson
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie

Description

This Teriyaki Chicken Lettuce Wraps Recipe is healthy and full of Asian flavor. It only takes 30 minutes and it's a fun lunch or dinner, where everyone can choose their own toppings. 


Ingredients

Scale
  • 3 tablespoons soy sauce (I used regular, not reduced sodium)
  • 3 tablespoons hoisin sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/8 teaspoon red pepper flakes (optional)
  • 2 romaine hearts (bibb or iceberg work for substitution), rinsed and dried
  • 1 pound ground chicken
  • 1 cup red bell pepper, diced
  • 1 cup sweet yellow onion, diced
  • 1/2 cup carrot, julienne cut (like little matchsticks)
  • 1/2 cup cilantro, minced
  • 2 tablespoons peanuts, roughly chopped
  • 1/2 cup green onion, thinly sliced

Instructions

  1. Make the Teriyaki Sauce: Into a large bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, minced garlic, grated ginger and red pepper flakes (optional). Set the sauce aside.
  2. Prepare the Chicken filling. Into a large skillet on medium heat, add 1 tablespoon of olive oil. Once the oil starts to heat up, add the ground chicken and begin to break up with a wooden spoon or spatula. Allow the chicken to cook for 4 to 5 minutes.
  3. Add the peppers and onions into the chicken mixture. Cook for another 4 to 5 minutes. Pour in the teriyaki sauce and lower heat to medium low for 3 minutes. Remove chicken and peppers and onion mixture into a bowl.
  4. Add Toppings. Spoon filling into each lettuce leaf and top with carrots, cilantro, peanuts, and green onion. Optional: Serve Sweet Thai Chili Sauce on the side. Enjoy! 

Notes

  • When washing the lettuce, be gentle with it and run it under cold water. Hot water will cause it to wilt. Pat dry with a paper towel to remove the excess water. 
  • I recommend using a stainless steel skillet for its ability to heat evenly. It sears the chicken and vegetables really well and they don't stick at all. 
  • Take the time to chop up all the toppings. It's the perfect last minute addition to make these really appealing. 
  • When grating the ginger, I recommend peeling the outside of the skin with a spoon. Then, grate it on the smallest side of the cheese grater or use a lemon zester. Be careful not to get your fingers. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Method: stovetop
  • Cuisine: asian