Asian Teriyaki Chicken Lettuce Wraps

Name: Asian Teriyaki Chicken Lettuce Wraps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pound chicken breast (diced); 2 tablespoons vegetable oil; 1 cup carrot (shredded); 1 cup bell pepper (diced); 1/2 cup green onions (sliced); 1 head butter lettuce (leaves separated); 1/4 cup cashews (toasted and chopped); 1/3 cup soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 2 cloves garlic (minced); 1 teaspoon ginger (grated); 1 tablespoon cornstarch (mixed with 2 tablespoons of water)

HealthyAsianDinnerQuickEasyFamily-Friendly

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

A savory and satisfying dish featuring juicy chicken tossed in a flavorful teriyaki sauce, served in crisp lettuce leaves for a fresh and healthy meal.

Macronutrients per serving

grams

Protein

28.0g 45%

Fat

16.0g 26%

Carbs

18.0g 29%

Rich in nutrients

☀️ Vitamin A

45% DV

Essential for healthy vision and immune function

☀️ Vitamin C

60% DV

Supports immune function

🔺 Iron

12% DV

Important for blood production

🔺 Calcium

8% DV

Important for bone health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

1 pound chicken breast diced
2 tablespoons vegetable oil
1 cup carrot shredded
1 cup bell pepper diced
1/2 cup green onions sliced
1 head butter lettuce leaves separated
1/4 cup cashews toasted and chopped

Teriyaki Sauce

1/3 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic minced
1 teaspoon ginger grated
1 tablespoon cornstarch mixed with 2 tablespoons of water

Instructions

1 In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well to make the teriyaki sauce.
2 Heat vegetable oil in a large skillet over medium-high heat.
3 Add diced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.
4 Add shredded carrots and diced bell peppers to the skillet and sauté for 3-4 minutes until slightly tender.
5 Pour the teriyaki sauce over the chicken and vegetables, stirring to coat evenly.
6 Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes.
7 Remove from heat and mix in sliced green onions.
8 Spoon the chicken mixture into lettuce leaves and sprinkle with toasted cashews.
9 Serve immediately, allowing diners to wrap their own lettuce cups.