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- 1 lb (450g) boneless, skinless chicken thighs, diced - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced The core of this dish is the chicken. I prefer chicken thighs for their rich flavor. They stay juicy and tender. You will mix the chicken with a tasty teriyaki sauce. This sauce includes soy sauce, honey, rice vinegar, and sesame oil. Fresh ginger and garlic add a punch of flavor. - 1/2 cup bell pepper, diced (red or yellow for color) - 1/4 cup green onions, sliced (plus extra for garnish) - 8 large lettuce leaves (Butter or Romaine) For color and crunch, add bell peppers and green onions. The bell peppers can be red or yellow. Both add sweetness and brightness. The lettuce leaves serve as your wrap. Butter lettuce is soft and easy to fold. Romaine is crisp and sturdy. Choose what you like best! - 1/2 teaspoon black sesame seeds - Salt and pepper to taste You can sprinkle black sesame seeds for a nice look. They also add a slight crunch. Season the dish with salt and pepper to your taste. Adjust these to make it just right for you. {{ingredient_image_1}} To make the teriyaki sauce, start by mixing key ingredients. In a medium bowl, whisk together: - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced This mix creates a sweet and savory sauce. Set it aside. Next, season the chicken thighs. Dice 1 pound of boneless, skinless chicken thighs. Season them with salt and pepper. This step adds flavor to the meat. Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs. Cook for about 5-7 minutes. Stir occasionally until the chicken is browned and fully cooked. Now, pour the teriyaki sauce over the chicken. Cook for another 3-4 minutes, stirring constantly. This allows the sauce to thicken slightly and coat the chicken evenly. Next, stir in 1/2 cup of diced bell pepper and 1/4 cup of sliced green onions. Cook for another 2 minutes. The peppers should be slightly tender but still crisp. Remove the skillet from heat and let it cool for a moment. To serve, take a large lettuce leaf. Spoon a generous portion of the teriyaki chicken mixture into each leaf. Garnish with extra green onions and sprinkle black sesame seeds on top if you like. Enjoy this fresh, flavorful meal! To achieve the right sauce consistency, mix the ingredients well. You want a thick but pourable sauce. Cook the chicken until it is golden and cooked through. This usually takes about 5 to 7 minutes. Stir it often to cook evenly. Pour the teriyaki sauce over the chicken and let it cook for another 3 to 4 minutes. Stir until it coats the chicken nicely. Using lettuce wraps is fun and healthy. Take a large leaf and spoon some chicken mix in the middle. Fold the sides and enjoy! You can also pair these wraps with rice or steamed veggies. They add a nice contrast and balance the meal. Spice it up by adding crushed red pepper or sriracha. A little heat makes the wraps exciting! You can also use different proteins like ground turkey or tofu. Each choice brings a new flavor to the dish. Experiment to find your favorite mix. Pro Tips Marinate for Flavor: For an even richer flavor, marinate the diced chicken in the teriyaki sauce for at least 30 minutes before cooking. Choose the Right Lettuce: Butter lettuce is a great choice for wraps as it's tender and holds the filling well, but Romaine also adds a nice crunch. Customize Your Veggies: Feel free to add other vegetables like shredded carrots or cucumbers for extra crunch and nutrition. Leftover Storage: Store any leftover filling in an airtight container in the fridge for up to 3 days, and enjoy it in salads or rice bowls. {{image_2}} You can easily make this dish vegetarian. Swap the chicken with tofu or tempeh. Both options provide great texture and soak up flavor well. Cut your tofu into small cubes. Press it first to remove water. For tempeh, slice it thin for the best bite. Use the same teriyaki sauce to keep that rich taste. If you want a low-carb meal, try using cabbage leaves. They make great wraps too! The crunch of cabbage adds a nice touch. You can also use collard greens or even Swiss chard. These greens hold fillings well and are low in carbs. For more flavor, add spices like crushed red pepper or five-spice powder. You can also mix in other sauces. A dash of sriracha brings heat. Or, drizzle some hoisin sauce for a sweeter twist. Experiment with different ingredients to find your favorite taste! Store your teriyaki chicken in an airtight container. Place it in the fridge within two hours of cooking. The chicken stays fresh for up to three days. Keep the lettuce separately to avoid sogginess. To reheat, use a skillet over medium heat. Add a splash of water or chicken broth. This keeps the chicken moist and flavorful. Stir until heated through, about five minutes. You can also use a microwave, but cover the dish. Heat in short bursts, stirring in between. For long-term storage, freeze the chicken mixture. Use a freezer-safe bag or container. It stays good for up to three months. When ready to eat, thaw in the fridge overnight. Reheat on the stove, adding a little water to keep it juicy. Avoid refreezing after it has thawed. Butter lettuce is soft and easy to fold. It has a nice, subtle flavor. Romaine is crisp and sturdy, making it great for holding in fillings. Both work well, but butter lettuce is my favorite for wraps. It hugs the filling better. If you want a crunch, choose romaine. Yes, you can. I often make the teriyaki sauce a day or two before. Store it in an airtight container in the fridge. It will stay fresh for up to a week. Just give it a good stir before you use it. This saves time when you cook. To add heat, try using sriracha or chili paste in the sauce. Start with a small amount. You can also add red pepper flakes when cooking the chicken. If you want more heat, chop fresh chili peppers and mix them into the filling. Adjust the spice to your taste! In this blog post, we explored a tasty teriyaki chicken recipe. We discussed main ingredients like chicken thighs, fresh ginger, and garlic. Next, we covered cooking steps and tips to ensure your dish shines. You can customize it by adding vegetables or switching proteins, like tofu. Don't forget about storage tips for leftovers and reheating without losing flavor. With this guide, you can make a delicious meal that impresses everyone. Enjoy your cooking adventure and feel free to experiment with your favorite flavors!

Savory Teriyaki Chicken Lettuce Wraps

Delicious and healthy chicken wraps with a savory teriyaki sauce, perfect for a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 0.5 cup bell pepper, diced
  • 0.25 cup green onions, sliced
  • 0.5 teaspoon black sesame seeds
  • 8 large lettuce leaves
  • to taste salt and pepper

Instructions
 

  • In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until well combined.
  • In a large skillet, heat a splash of olive oil over medium-high heat. Add the diced chicken thighs and season with salt and pepper.
  • Cook the chicken for about 5-7 minutes until browned and cooked through, stirring occasionally.
  • Pour the teriyaki sauce mixture over the cooked chicken. Cook for an additional 3-4 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken evenly.
  • Stir in the diced bell pepper and sliced green onions, cooking for another 2 minutes until the peppers are slightly tender but still crisp.
  • Remove from heat and let the mixture cool slightly.
  • To serve, spoon a generous portion of the teriyaki chicken mixture into each lettuce leaf.
  • Garnish with additional green onions and sprinkle with black sesame seeds if desired.

Notes

Use Butter or Romaine lettuce for the wraps.
Keyword chicken, healthy, lettuce wraps, teriyaki