In the world of culinary delights, finding a dish that’s both mouthwateringly delicious and pleasantly light can be quite the challenge. However, Teriyaki Chicken Lettuce Wraps rise gloriously to the occasion, offering a perfect blend of succulent chicken marinated in a savory teriyaki sauce, paired with the crisp freshness of lettuce and the delightful crunch of water chestnuts and nuts. This dish isn’t just a treat for your taste buds; it’s a feast for your eyes, showcasing a vibrant mix of colors from the glossy teriyaki glaze to the fresh vegetables. Whether you’re looking to impress at a dinner party or just spice up your weeknight meal routine, these lettuce wraps are sure to be a hit.
Ingredients:
- 1 1/2 lbs. boneless skinless chicken breasts, diced
- 2 Tbsp. sesame oil, divided
- 2/3 cup shredded carrots
- 1 garlic clove, minced
- 1 cup green onion, sliced, plus extra for garnish
- 1 large red bell pepper, diced
- 1 8oz. can sliced water chestnuts, drained and chopped
- 2/3 cup cashews or peanuts, roughly chopped
- 1 cup Kinder’s Teriyaki Marinade & Sauce, divided
- Romaine, iceberg, or butter lettuce leaves for serving
- 2 Tbsp. sesame seeds, for garnish
Directions:
- Prep Your Pan: Start by heating 1 tablespoon of sesame oil in a large skillet over medium-high heat.
- Cook the Chicken: Add the diced chicken to the skillet and cook for 3-5 minutes, or until fully cooked through. Once done, remove the chicken from the skillet and set it aside.
- Sauté the Veggies: In the same skillet, add the remaining sesame oil, along with the minced garlic and sliced green onions. Sauté for about 30 seconds before adding the diced bell pepper and chopped water chestnuts. Cook for an additional 2 minutes, stirring occasionally.
- Bring It All Together: Stir in 2/3 cup of the Teriyaki Sauce and allow it to cook for 1 minute. Then, reintroduce the chicken and shredded carrots back into the skillet. Mix well and heat through.
- Serve with Style: Spoon the teriyaki chicken mixture into individual lettuce leaves. Garnish each wrap with chopped nuts, extra sliced green onions, and a sprinkle of sesame seeds.
Prep and Cooking Time:
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: Serves 4
Teriyaki Chicken Lettuce Wraps are not only a testament to the beauty of combining simple ingredients but also a celebration of texture and flavor. They are perfect for those evenings when you crave something light yet satisfying, or when you’re looking to add an Asian-inspired touch to your meal. The crunchiness of the nuts and water chestnuts, combined with the tender chicken and the crisp lettuce, creates a symphony of textures that are sure to delight. So, the next time you find yourself pondering over what to cook, remember that these lettuce wraps are a quick, easy, and delicious solution to your mealtime dilemmas.
Teriyaki Chicken Lettuce Wraps
Ingredients:
1 1/2 lbs. boneless skinless chicken breasts, diced
2 Tbsp. sesame oil, divided
2/3 cup shredded carrots
1 garlic clove, minced
1 cup green onion, sliced, plus extra for garnish
1 large red bell pepper, diced
1 8oz. can sliced water chestnuts, drained and chopped
2/3 cup cashews or peanuts, roughly chopped
1 cup Kinder’s Teriyaki Marinade & Sauce, divided
Romaine, iceberg, or butter lettuce leaves
2 Tbsp. sesame seeds, for garnish
Directions:
In a large skillet, heat 1 Tbsp. sesame oil over medium-high heat. Add chicken and cook for 3-5 minutes until cooked through. Remove and set aside.
In the same skillet, add remaining sesame oil, garlic, and green onions; sauté for 30 seconds. Add bell pepper and water chestnuts; cook for 2 minutes.
Stir in 2/3 cup Teriyaki Sauce; cook for 1 minute. Add chicken and carrots back to the skillet, heating through.
Serve in lettuce leaves, garnished with nuts, extra green onions, and sesame seeds.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: 4