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Quick Teriyaki Chicken Lettuce Cups

Teriyaki Chicken Lettuce Cups
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Enjoy these quick and healthy Teriyaki Chicken Lettuce Cups for a light and satisfying meal. This recipe is perfect for a weeknight dinner, ready in under 15 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/4 cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/4 cup sliced bell pepper (any color)
  • 4 large lettuce leaves (like iceberg or butter lettuce), for serving
  • Optional garnishes: sesame seeds, chopped green onions

Instructions

  1. In a medium bowl, combine chicken pieces with teriyaki sauce, soy sauce, grated ginger, and minced garlic. Toss to coat and let marinate for at least 5 minutes.
  2. Heat olive oil in a large skillet or wok over medium-high heat.
  3. Add the marinated chicken to the skillet and stir-fry for 4-5 minutes, until cooked through and lightly browned.
  4. Add broccoli florets, sliced carrots, and bell pepper to the skillet. Continue to stir-fry for another 3-4 minutes, until vegetables are tender-crisp.
  5. Spoon the teriyaki chicken and vegetable mixture into the prepared lettuce leaves.
  6. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the marinade.
  • Feel free to substitute other vegetables like snap peas, water chestnuts, or mushrooms.
  • Ensure chicken is cooked thoroughly before serving.

Nutrition

Find it online: https://whiskdaily.com/teriyaki-chicken-lettuce-cups-recipe/