Teriyaki Chicken Lettuce Wraps
A quick and flavorful dish combining tender chicken, crisp vegetables, and a savory teriyaki glaze wrapped in fresh lettuce leaves, perfect for a light and satisfying meal.
Ingredients
Main ingredients
- 1½ lb boneless skinless chicken breasts diced into small pieces
- 2 tablespoon sesame oil divided
- ⅔ cup shredded carrots
- 1 clove garlic minced
- 1 cup green onion sliced
- 1 large red bell pepper seeded and diced
- 1 8 oz can sliced water chestnuts drained and chopped
- ⅔ cup cashews or peanuts roughly chopped
- 1 cup Kinder's Teriyaki Grilling Glaze & Marinade divided
- Romaine, iceberg, or butter lettuce leaves
- 2 tablespoon sesame seeds for garnish
Instructions
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
- Add diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. You’ll see the pieces start to turn golden right as they get juicy inside.
- Stir in minced garlic and cook for 1 minute until fragrant. You’ll notice that rich garlicky smell popping up quick.
- Add shredded carrots, diced red bell pepper, water chestnuts, and half of the green onions. Cook for 3-4 minutes until veggies get tender but keep that crisp bite.
- Pour in half of the Kinder's Teriyaki Grilling Glaze & Marinade and stir to coat the chicken and vegetables evenly. Watch that shiny glaze cover everything nice and glossy.
- Remove the chicken mixture from heat and stir in the chopped cashews or peanuts. You get a crunchy contrast here that’s dang good.
- Drizzle remaining tablespoon of sesame oil in a large bowl and toss the lettuce leaves to lightly coat.
- Spoon the teriyaki chicken mix onto each leaf.
- Garnish with the remaining green onions and drizzle with leftover teriyaki glaze.
- Serve right away and get ready for yum.
Notes
Serve the wraps immediately for the freshest taste and best texture. Store leftovers properly to maintain crispness and flavor for up to 3 days.