These Teriyaki Chicken Lettuce Wraps are an easy and light weeknight meal.
A quick homemade teriyaki sauce makes them way better than takeout!
These teriyaki chicken lettuce wraps fit the bill exactly.
Lisa Lin
What Is in Teriyaki Chicken Lettuce Wraps?
It also works with whatever vegetables you have on hand.
Feel free to improvise!
Lisa Lin
I like using butter lettuce as wraps, but any kind of lettuce works.
you might even use collard greens or Swiss chard.
How to Make and Store Teriyaki Sauce
The chicken filling is flavored with a homemade teriyaki sauce.
Lisa Lin
Add in some cornstarch whisked in a tablespoon of water and you’ve got homemade teriyaki sauce.
You could substitute your favorite store-bought teriyaki sauce in this recipe, but making your own is easy.
It will keep in the fridge for about a week.
Lisa Lin
Make These for a Party!
These lettuce wraps also make a great party appetizer if you double the recipe.
Store in the fridge, covered, until you’re ready to serve.
Lisa Lin
Reheat in a skillet over medium-low heat, covered, until warmed through, or in the microwave.
The filling is good for 3 to 4 days.
Love Teriyaki?
Lisa Lin
Teriyaki Chicken Lettuce Wraps
Mirin is a Japanese rice wine often used in cooking.
If you cant find mirin, use sherry cooking wine or leave it out entirely.
The mirin is there for flavor, but your sauce will still be great without it.
Lisa Lin
Bring everything to boil over medium heat.
Dissolve the cornstarch with the remaining tablespoon of water and add to the teriyaki sauce.
Turn off the heat and allow the sauce to cool.
Lisa Lin
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 saute 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.
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.
