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Teriyaki Chicken Lettuce Wraps

a plate of teriyaki lettuce cups made with broccoli, bell pepper, cashews, water chestnuts and homemade teriyaki sauce
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 small head of broccoli, diced (about 1½ cups)
  • 1 red bell pepper, diced (about 1 cup)
  • 3 tablespoons cornstarch
  • ¾ cup brown sugar
  • ½ cup soy sauce or tamari
  • 3 teaspoons honey
  • ½ teaspoon ground ginger
  • ½ teaspoon granulated garlic powder
  • ¾ cup shredded carrots
  • 1 (5-ounce) can water chestnuts, drained and roughly chopped
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 18 butter or green lettuce leaves (from 1 to 2 heads)
  • ½ cup chopped cashews
  • 3 green onions, thinly sliced (optional)
  • Sesame seeds (optional)

Method

  1. Season the chicken all over with the salt. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is glistening, add the chicken, broccoli and bell pepper, and cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
  2. Meanwhile, make the teriyaki sauce. In a medium bowl, combine the cornstarch with 1¼ cups cold water. Whisk in the brown sugar, soy sauce, honey, ginger, and garlic powder.
  3. Stir the sauce, carrots, and water chestnuts into the skillet with chicken. Bring the sauce to a simmer over medium-high heat. Reduce the heat to medium and cook for about 5 minutes, or until the veggies are tender and the sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper.
  4. Divide the lettuce leaves between plates and fill evenly with the teriyaki chicken. Sprinkle with the cashews, green onions, and sesame seeds, if using, before serving.