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- 1 lb boneless, skinless chicken thighs - Soy sauce, honey, rice vinegar, and sesame oil - Fresh vegetables: bell pepper, carrot, green onion, and lettuce The main ingredients for Teriyaki Chicken Lettuce Cups are simple yet flavorful. I use boneless, skinless chicken thighs for their juicy texture. They soak up the marinade beautifully. The sauce combines soy sauce, honey, rice vinegar, and sesame oil. This mix gives the chicken its sweet and savory taste. Fresh vegetables add crunch and color. I love using bell peppers and carrots for their vibrant hues. They also bring a nice crunch to each bite. Green onions add a mild onion flavor, enhancing the dish. - Sesame seeds - Additional toppings like cucumbers or cherry tomatoes For garnishes, sesame seeds add a nutty crunch. You can also add slices of cucumber or cherry tomatoes. These add freshness and make the dish pop. They also make your dish look lovely on the table. {{ingredient_image_1}} To start, you need to make the teriyaki marinade. In a medium bowl, combine these ingredients: - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced Stir well to mix all the flavors together. This marinade gives the chicken a sweet and savory taste. Next, add 1 pound of diced chicken thighs to the marinade. Toss the chicken to coat it well. Let it sit for at least 15 minutes. For better flavor, you can marinate it for up to 1 hour in the refrigerator. This step helps the chicken absorb the tasty marinade. Now it's time to cook! Heat a large skillet over medium-high heat. Add the marinated chicken along with all the marinade. Cook for about 8 to 10 minutes. Stir occasionally until the chicken is cooked through and slightly caramelized. Once the chicken is ready, add in 1 diced bell pepper and 1 grated carrot. Stir for another 2 to 3 minutes. You want the veggies to be tender but still crisp. To serve, take a leaf of butter or romaine lettuce. Spoon a generous amount of the teriyaki chicken mixture into the center of the leaf. This makes a fun and tasty wrap. For a nice touch, sprinkle some sesame seeds on top for extra crunch and flavor. Enjoy your delicious Teriyaki Chicken Lettuce Cups! To make your teriyaki chicken even tastier, let it marinate longer. I suggest you marinate it for at least 30 minutes. This gives the chicken time to soak up the flavors. If you have time, try marinating it for up to an hour. This way, the soy sauce, honey, and ginger will really shine. When cooking chicken, make sure to use medium-high heat. This helps the chicken brown nicely. Stir often while it cooks to avoid burning. Cook it until the chicken is golden and cooked through, which usually takes about 8-10 minutes. This step makes sure your chicken is juicy and flavorful. Presentation is key when serving. I like to arrange the filled lettuce cups on a large platter. It looks beautiful and inviting. Add some thinly sliced cucumbers or cherry tomatoes around the cups for extra color. A sprinkle of sesame seeds on top adds a nice crunch and makes your dish pop! Pro Tips Marinating Time: For the best flavor, marinate the chicken for at least 1 hour in the refrigerator. This allows the chicken to absorb the teriyaki flavors deeply. Texture Matters: Ensure the chicken is evenly diced to promote uniform cooking and tenderness. This will also help in achieving a nice caramelization. Fresh Vegetables: Use fresh, crisp vegetables like bell peppers and carrots for added texture and flavor. You can also experiment with other vegetables like snap peas or water chestnuts. Serving Suggestions: Serve the lettuce cups with a side of rice or quinoa for a heartier meal. You can also add a spicy dipping sauce for an extra kick! {{image_2}} You can switch up the main protein in this recipe. Try using ground turkey or beef. Both options work well with the teriyaki flavor. If you prefer a plant-based choice, tofu is a fantastic substitute. Just use firm tofu, and crumble it into the pan. Cook it like you would the chicken. Each alternative brings its own unique taste to the dish. For a vegetarian or vegan option, you can use chickpeas or tempeh. Chickpeas add a hearty texture, while tempeh absorbs flavors well. Marinate them just like the chicken. This keeps the dish flavorful and satisfying. You can also add more veggies, like mushrooms or zucchini, for extra nutrition. Experiment with different sauces to change the flavor profile. You might add sriracha for heat or hoisin for sweetness. Mixing in some lime juice can add a fresh zing. You can also try adding spices like five-spice powder or smoked paprika. Each twist will give your teriyaki chicken a new life, making it even more fun to enjoy. To keep your teriyaki chicken lettuce cups fresh, store them properly. Place any leftover chicken in an airtight container. If you have filled cups, store the chicken and lettuce separately. This prevents the lettuce from wilting. You can keep the chicken in the fridge for up to three days. Use the lettuce within two days for the best crunch. When you’re ready to eat again, reheating is easy. For the chicken, place it in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir until hot, about 5 minutes. Avoid using the microwave, as it can make the chicken tough. If you have leftover lettuce, use fresh leaves for serving. You can freeze the marinated chicken for later use. Place the diced chicken in a freezer-safe bag. Squeeze out excess air and seal the bag. You can freeze it for up to three months. When ready to cook, thaw it in the fridge overnight. Then follow the cooking steps as usual. Yes, you can. While butter or romaine lettuce works best, you can try: - Iceberg lettuce for a crunchy bite. - Boston lettuce for a softer texture. - Green leaf lettuce for a mild flavor. Each type adds a unique twist to your Teriyaki Chicken Lettuce Cups. To make Teriyaki Chicken Lettuce Cups gluten-free, you can use: - Gluten-free soy sauce or tamari instead of regular soy sauce. - Ensure that other ingredients, like honey and rice vinegar, are gluten-free. These swaps keep the flavor while catering to gluten-free diets. Many sides enhance this dish. Here are some tasty options: - Steamed jasmine rice for a filling meal. - Cucumber salad for a refreshing crunch. - Stir-fried vegetables to complement the main dish. These sides add variety and balance to your meal, making it even more enjoyable. This post covered how to make tasty Teriyaki Chicken Lettuce Cups. You learned about key ingredients, marinade steps, and cooking techniques. Plus, I shared tips for flavor and presentation. Don't forget the many variations and storage tips to keep your meal fresh. Try mixing proteins or adding different sauces for a twist. With this recipe, you can impress friends and family. Enjoy a healthier, fun meal that fits all tastes!

Teriyaki Chicken Lettuce Cups

Delicious and healthy chicken lettuce wraps with a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 each bell pepper, diced
  • 1 each carrot, grated
  • 1 each green onion, sliced
  • 1 head butter or romaine lettuce, leaves separated
  • to taste sesame seeds for garnish

Instructions
 

  • In a medium bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Stir well to create the teriyaki marinade.
  • Add the diced chicken thighs to the marinade and toss to coat. Let it sit for at least 15 minutes, or up to 1 hour in the refrigerator for deeper flavor.
  • Heat a large skillet over medium-high heat. Add the marinated chicken along with all the marinade sauce. Cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
  • Once the chicken is cooked, add the diced bell pepper and grated carrot to the skillet. Stir for another 2-3 minutes until the vegetables are tender yet crisp.
  • Remove from heat and sprinkle with sliced green onions.
  • For serving, take a leaf of lettuce and spoon a generous amount of the teriyaki chicken mixture into the center of the leaf, like a wrap.
  • Garnish with sesame seeds for extra crunch and flavor.

Notes

Arrange the filled lettuce cups on a large platter, optionally add thinly sliced cucumbers or cherry tomatoes around for color and freshness.
Keyword chicken, healthy, lettuce wraps, teriyaki