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Teriyaki Chicken Lettuce Wraps

July 11, 2024

Our teriyaki chicken lettuce wrap recipe is the kind of quick, delicious, healthy dinner that everyone loves — even the cook.

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a plate of teriyaki lettuce cups made with broccoli, bell pepper, cashews, water chestnuts and homemade teriyaki sauce
Photography by Gayle McLeod

Light, healthy, and bursting with Asian flavors, we’re so in love with this chicken lettuce wrap recipe! It is easily one of our favorite simple weeknight dinners. The cool crunch of lettuce with the ultra-savory chicken pieces and veggies coated in a super easy homemade teriyaki sauce is just so delicious. Plus, they’re so quick to make. Especially on warm days, we can’t get enough of lettuce cups filled with perfectly seasoned, quickly stir-fried meaty goodness. If you find yourself on a lettuce wrap kick, too, definitely try our Lemongrass Meatball Lettuce Cups and Larb Lettuce Cups, too! And if you love all things teriyaki (like we do) check out our homemade Teriyaki Sauce recipe, or our easy Chicken Teriyaki Sushi Bowl.

chicken thighs, spices, broccoli, red pepper, cornstarch, tamari, honey, carrots, water chestnuts, lettuce & cashews in bowls

Teriyaki Chicken Lettuce Wrap Ingredients

For the teriyaki chicken filling:

  • Chicken. Use boneless, skinless chicken breasts or thighs — whatever you prefer.

  • Broccoli

  • Bell peppers

  • Carrots. Use a box grater or your food processor’s grating attachment to shred it!

  • Water chestnuts. The unique crunchy texture of water chestnuts will make this teriyaki chicken really taste restaurant-worthy.

  • Lettuce leaves. Butter lettuce is definitely our favorite lettuce for making lettuce wraps, but you can use Romaine or even iceberg in a pinch, if it’s what you have on hand.

  • Cashews

For the homemade teriyaki sauce

  • Soy sauce or tamari. If you use gluten free tamari (most are naturally gluten free, but check the label to be sure), these lettuce cups can be totally gluten free.

  • Cornstarch

  • Brown sugar

  • Honey

  • Ground ginger

  • Garlic powder

cornstarch slurry, brown sugar, soy sauce, honey, ginger, and garlic powder being combined in a bowl
cornstarch slurry, brown sugar, soy sauce, honey, ginger, and garlic powder being whisked together in a bowl
diced chicken, broccoli and red pepper being cooked in vegetable oil in a skillet
diced chicken, broccoli and red pepper being cooked in vegetable oil in a skillet

How To Make Teriyaki Chicken Lettuce Wraps

  1. Cut the chicken into small pieces. Hot tip: You can also ask the very nice butcher to do this for you, if they don’t seem too busy.

  2. Stir fry the chicken and veggies. Warm the oil in a large skillet, and add the chicken, broccoli and bell pepper, and cook until the chicken is cooked through.

  3. Make the homemade teriyaki sauce. Whisk the cornstarch into cold water to make a slurry — this slurry will give your finished stir fry sauce a nice thickness. Whisk in the brown sugar, soy sauce, honey, ginger, and garlic powder. Yum!

  4. Pour the teriyaki sauce into the skillet with the chicken, along with those grated carrots, and water chestnuts and bring the teriyaki chicken and veggies to a simmer.

  5. Simmer the teriyaki chicken and veggies for a few minutes so the sauce thickens and the flavors all come together.

  6. Fill the butter lettuce leaves evenly with the teriyaki chicken, wrap the lettuce around the teriyaki chicken filling and chomp!

shredded carrots and homemade teriyaki sauce being added to cooked chicken, broccoli and red pepper in a skillet
chicken, broccoli, red pepper, and shredded carrots tossed in teriyaki sauce in a skillet

Tips + What To Serve With Lettuce Wraps

  • To keep things light and healthy, serve these teriyaki chicken lettuce wraps with a fresh and summery fruit salad on the side.

  • Or if you’re not worried about carbs, simple White Rice or even Coconut Rice would both be delicious to serve as a side dish.

  • Now that you’ve got the lettuce wrap vibe down, remember that it’s a great way to serve leftover chicken! We particularly love to chop up leftover Huli Huli Chicken and serve it in lettuce wraps.

a plate of teriyaki lettuce cups made with broccoli, bell pepper, cashews, water chestnuts and homemade teriyaki sauce

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Teriyaki Chicken Lettuce Wraps

  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min
  • Calories:  452

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.

    chicken thighs, spices, broccoli, red pepper, cornstarch, tamari, honey, carrots, water chestnuts, lettuce & cashews in bowls
  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.

    cornstarch slurry, brown sugar, soy sauce, honey, ginger, and garlic powder being whisked together in a bowl
  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.

    shredded carrots and homemade teriyaki sauce being added to cooked chicken, broccoli and red pepper in a skillet
  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.

    a plate of teriyaki lettuce cups made with broccoli, bell pepper, cashews, water chestnuts and homemade teriyaki sauce

Nutrition Info

  • Per Serving
  • Amount
  • Calories 452
  • Protein 46 g
  • Carbohydrates 42 g
  • Total Fat 11 g
  • Dietary Fiber 3 g
  • Cholesterol 114 mg
  • sodium 1803 mg
  • Total Sugars 30 g

Teriyaki Chicken Lettuce Wraps

Questions & Reviews

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  • Melody

    Just made this for lunch. Wow! Super quick, easy, and yummy! Used iceberg lettuce instead since that was what I had and served with jasmine rice as well.

    Thanks Melody, glad you enjoyed it!

  • Tina

    Fast and delicious, just what I like! New favorite.

    Thanks Tina!