These teriyaki chicken lettuce wraps make for a quick, low carb healthy lunch or dinner. This recipe is also amazing if you are on a diet, or especially a low-carb one.
Also, what I love about this recipe is how customizable it is. You can add anything you’d like and these wraps would still taste amazing. Super flavorful, easy-to-make lettuce wraps with a tasty teriyaki flavor. The perfect recipe for a busy day.
Guide On Making The Tastiest Teriyaki Chicken Lettuce Wraps:
- 1 lb. boneless, skinless chicken breast
- 1 cup broccoli (cut into small pieces)
- 3/4 cup reduced sodium soy sauce
- 1/2 cup shredded carrots
- 1/4 cup water
- 1/4 cup rice vinegar
- 1/4 cup water chestnuts
- 2 cloves garlic (minced)
- 1/2 red pepper (chopped)
- 2 tbsp brown sugar
- 2 tsp cornstarch (plus 2 teaspoons water)
- 1 tsp ground ginger
- butterhead or green leaf lettuce
Start by cutting the chicken into bite-sized pieces. Then season with salt and pepper according to your taste.
Next, add some olive oil to a non-stick skillet and add the chicken to it. Turn the heat on medium-high and cook the chicken for 3-5 minutes or until no longer pink.
Now add the minced garlic and stir for an additional 30 seconds. Then add the water, rice vinegar, soy sauce, ginger, and brown sugar. After that, bring the mixture to a simmer.
Then in a small bowl, combine the cornstarch together with the water. Next, add the cornstarch mixture to the pan while stirring and let it simmer for approximately 5 minutes.
After that, add the red pepper, broccoli, and carrots. Cook the mixture for another 5 minutes while stirring occasionally.
Next, stir in the water chestnuts.
Finally, layout the lettuce leaves and divide the chicken mixture into six leaves.
If desired top the teriyaki chicken lettuce wraps with sesame seeds and onions.