Teriyaki Chicken Lettuce Wraps
Ingredients
- 1/4 cup low-sodium soy sauce
- 3 tablespoons water
- 2 tablespoons mirin
- 2 tablespoons honey
- 2 clove garlic
- 1 teaspoon fresh ginger
- 1 teaspoon cornstarch
- 2 tablespoons olive oil
- 1/4 large red onion
- 450 g ground chicken
- Kosher salt
- 1 medium zucchini
- 1 red bell pepper
- 1 scallion
- 1/2 teaspoon sesame oil
- Head butter lettuce
- Roasted peanuts
- Chopped cilantro
- scallions
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Instructions
- Combine the soy sauce, 2 tablespoons of the water, mirin, honey, minced garlic, and grated ginger in a saucepan. Bring everything to boil over medium heat.,Dissolve the cornstarch with the remaining tablespoon of water and add to the teriyaki sauce. Reduce heat to medium-low, and let the sauce simmer until it starts to thicken, about 30 seconds to a minute.,Turn off the heat and allow the sauce to cool. The sauce will thicken a little more as it cools. You should have about 1/2 to 3/4 cup of sauce.
- Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add half of the diced red onions and cook until they start to soften, about 2 minutes. Add ground chicken and a pinch of kosher salt. Using your spatula, break up chicken into smaller pieces. Stir occasionally until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a clean plate.
- Quickly wipe down the pan and heat another tablespoon of olive oil over medium heat. Add the remaining diced red onions and cook until they soften, about 2 minutes. Add the zucchini and red pepper, and cook, stirring occasionally, until the peppers start to soften, 3 to 4 minutes. Stir the sliced scallions and cooked chicken into the pan with the cooked vegetables.
- Drizzle 6 tablespoons of the prepared teriyaki sauce and 1/2 teaspoon sesame oil into the pan and stir. Save the rest of the teriyaki sauce for drizzling over wraps. Turn off heat, taste, and adjust seasonings if needed.
- Place several spoonfuls of filling onto a lettuce leaf. Top with chopped peanuts, cilantro, scallions, and an extra drizzle of teriyaki sauce, if desired. Leftover teriyaki sauce will keep for about a week in the refrigerator.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original