Description
These Teriyaki Chicken Lettuce Wraps are a light and flavorful dish featuring tender ground chicken cooked in a homemade teriyaki sauce and served in crisp lettuce leaves. The combination of savory-sweet teriyaki glaze with crunchy water chestnuts and fresh green onions makes it a perfect low-carb, crowd-pleasing appetizer or light meal.
Ingredients
Scale
For the Chicken Filling:
- 1 tablespoon oil (olive, sesame, or canola)
- 1 pound ground chicken or finely diced chicken breast
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
- 1/2 cup diced water chestnuts (optional for crunch)
- 2 green onions, sliced
- Lettuce leaves (butter, iceberg, or romaine work well)
For the Teriyaki Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch + 2 tablespoons water (to thicken)
- Optional: pinch of red pepper flakes for heat
Instructions
- Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and the cornstarch-water mixture until smooth. Set aside to use later for glazing the chicken.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté for 2–3 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add chicken: Add the ground chicken or finely diced chicken breast to the skillet. Cook, stirring frequently and breaking apart the meat, until it is fully browned and cooked through, about 5–7 minutes.
- Stir in water chestnuts and sauce: Add the diced water chestnuts to the skillet for added crunch. Pour the prepared teriyaki sauce over the chicken mixture and stir to combine. Simmer for 2–3 minutes, stirring frequently, until the sauce thickens and coats the chicken evenly.
- Finish with green onions: Stir in the sliced green onions and remove the skillet from heat to prevent overcooking and maintain freshness of flavors.
- Assemble the wraps: Rinse and dry the lettuce leaves thoroughly. Spoon a generous amount of the warm teriyaki chicken filling into each lettuce leaf. Optional toppings include extra green onions, sesame seeds, shredded carrots, or a drizzle of sriracha for heat. Serve immediately and enjoy.
Notes
- You can substitute ground turkey or finely diced tofu for chicken to vary the protein.
- Add a pinch of red pepper flakes to the teriyaki sauce for a spicy kick.
- Water chestnuts are optional but add a great crunch to contrast the tender chicken.
- Use butter lettuce for the most tender and flexible wraps, but iceberg or romaine also work well.
- Leftover teriyaki chicken can be refrigerated for up to 3 days and reheated gently before serving.
