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
- 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.
- 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.
- 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.
- 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