Teriyaki Chicken Lettuce Wraps

AuthorGeo FoodsCategory

Ingredients

 1 ¾ lbs boneless, skinless chicken breasts, diced into small pieces
 2 ½ tbsp olive oil, divided
 ½ cup Soy Teriyaki Sauce and Marinade
 2 tbsp water
 1 tbsp cornstarch
 1 tbsp honey
 1 cup sliced green onions, divided
 1 clove garlic, minced
 1 red bell pepper, cored, seeded and diced
 1 sliced water chestnuts, chopped
 1 cup shredded carrots (2 medium)
 • Romaine or iceberg lettuce leaves, for serving
 ½ cup roughly chopped unsalted cashews

Preparation

1

1. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally.

2. Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.

3. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and sauté 20 seconds.

4. Add bell pepper and water chestnuts and sauté 2 minutes. Whisk sauce mixture once more and pour into skillet.

5. Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through.

6. Serve over lettuce leaves with remaining 1/4 cup green onions.

Related Recipes

Ingredients

 1 ¾ lbs boneless, skinless chicken breasts, diced into small pieces
 2 ½ tbsp olive oil, divided
 ½ cup Soy Teriyaki Sauce and Marinade
 2 tbsp water
 1 tbsp cornstarch
 1 tbsp honey
 1 cup sliced green onions, divided
 1 clove garlic, minced
 1 red bell pepper, cored, seeded and diced
 1 sliced water chestnuts, chopped
 1 cup shredded carrots (2 medium)
 • Romaine or iceberg lettuce leaves, for serving
 ½ cup roughly chopped unsalted cashews

Directions

1

1. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally.

2. Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.

3. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and sauté 20 seconds.

4. Add bell pepper and water chestnuts and sauté 2 minutes. Whisk sauce mixture once more and pour into skillet.

5. Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through.

6. Serve over lettuce leaves with remaining 1/4 cup green onions.

Teriyaki Chicken Lettuce Wraps

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