Teriyaki Chicken Lettuce Wraps

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness without the cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more cost-effective.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken is often cheaper and can be more flavorful.

Prepare the chicken by dicing it into small pieces.

Heat sesame oil in a large skillet over medium-high heat until shimmering.

Add garlic and ginger, sauté for 1-2 minutes until fragrant.

Add the diced chicken to the skillet and cook until browned, about 5-7 minutes.

In a small bowl, mix soy sauce, mirin, and sugar until dissolved.

Pour the sauce over the chicken and cook for an additional 3-4 minutes until the sauce thickens.

Stir in chopped water chestnuts, carrots, and bell pepper, cooking for another 2-3 minutes.

Remove from heat and stir in chopped green onions and cilantro.

Prepare lettuce leaves by rinsing and drying them.

Spoon the teriyaki chicken mixture into the center of each lettuce leaf.

Sprinkle with sesame seeds before serving.

Serve immediately, allowing guests to wrap their own.

Cooking Techniques

Spice Level:

Allergens