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Total Time: 40 minutes
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Active Time: 25 minutes
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Intensity: Medium
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Servings: 4
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Dietary Tags: Dairy-Free, Nut-Free. Can be made Gluten-Free.
Bright, crunchy, and bursting with savory-sweet flavor, these Teriyaki Chicken Lettuce Wraps are your ticket to a healthier, more vibrant dinner. Tender chicken is glazed in a quick, glossy homemade teriyaki sauce and served in crisp, cool lettuce cups for a meal that’s satisfying but never heavy. Perfect for a quick weeknight win or a fun, interactive meal with friends.
Ingredients
For the Homemade Teriyaki Sauce:
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1/3 cup low-sodium soy sauce (use tamari for gluten-free)
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1/4 cup water
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3 tablespoons honey (or maple syrup)
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2 tablespoons rice vinegar
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1 tablespoon freshly grated ginger
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2 cloves garlic, minced
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2 tablespoons mirin (Japanese sweet rice wine) – optional but recommended
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1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Chicken & Wraps:
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1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1/2-inch pieces
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1 tablespoon neutral oil (like avocado or vegetable oil)
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Salt and black pepper, to taste
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1 large head of butter lettuce, Bibb lettuce, or little gem, leaves separated, rinsed, and patted dry
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2 medium carrots, julienned or grated
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1 English cucumber, julienned or thinly sliced
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3 green onions, thinly sliced
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1 tablespoon toasted sesame seeds
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Lime wedges, for serving (optional)
Instructions
1. Make the Teriyaki Sauce (5 minutes)
In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, grated ginger, minced garlic, and mirin (if using) until the honey is dissolved. In a separate tiny bowl, create your cornstarch slurry by mixing the cornstarch with cold water until smooth. Set both aside.
2. Cook the Chicken (15 minutes)
Pat the chicken pieces very dry with paper towels—this is the key to getting a good sear. Season lightly with salt and pepper.
Heat the oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook without moving for 4-5 minutes to get a golden-brown crust, then stir and continue cooking for another 4-5 minutes, until cooked through and no longer pink in the center. Transfer the cooked chicken to a clean plate.
3. Simmer and Glaze (5-7 minutes)
Reduce the heat under the skillet to medium-low. Pour the prepared teriyaki sauce mixture into the skillet. Bring to a gentle simmer, stirring occasionally. Give the cornstarch slurry another quick stir and then slowly drizzle it into the simmering sauce while whisking constantly.
Continue to cook, whisking, for 1-2 minutes until the sauce thickens to a glossy, syrup-like consistency that coats the back of a spoon. Return the cooked chicken and any accumulated juices to the skillet. Toss vigorously until every piece is beautifully coated in the glossy teriyaki glaze. Remove from heat.
4. Assemble & Serve (5 minutes)
Arrange the prepared lettuce cups on a large platter or individual plates. Spoon the hot teriyaki chicken into the center of each lettuce leaf. Top generously with the julienned carrots, cucumber, and a sprinkle of green onions and sesame seeds. Serve immediately with lime wedges on the side for a bright, acidic squeeze.
Chef’s Notes & Variations
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Protein Swap: Ground chicken, turkey, or pork work wonderfully here. For a plant-based option, use extra-firm tofu (pressed and cubed) or tempeh.
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Veggie Boost: Add finely chopped water chestnuts to the chicken for crunch, or sauté sliced mushrooms and bell peppers with the protein.
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Make it Spicy: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the teriyaki sauce.
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Meal Prep Friendly: Store the cooked teriyaki chicken, chopped veggies, and lettuce leaves separately in airtight containers in the fridge for up to 3 days. Assemble just before eating to keep the lettuce crisp.
Nutritional Information (Per Serving, approximately 2-3 lettuce wraps)
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Calories: ~320
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Total Fat: 12g
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Saturated Fat: 2.5g
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Cholesterol: 160mg
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Sodium: ~900mg (can be lowered with reduced-sodium soy sauce)
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Total Carbohydrates: 22g
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Dietary Fiber: 3g
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Sugars:
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Total Time: 40 minutes
-
Active Time: 25 minutes
-
Intensity: Medium
-
Servings: 4
-
Dietary Tags: Dairy-Free, Nut-Free. Can be made Gluten-Free.
Bright, crunchy, and bursting with savory-sweet flavor, these Teriyaki Chicken Lettuce Wraps are your ticket to a healthier, more vibrant dinner. Tender chicken is glazed in a quick, glossy homemade teriyaki sauce and served in crisp, cool lettuce cups for a meal that’s satisfying but never heavy. Perfect for a quick weeknight win or a fun, interactive meal with friends.
Ingredients
For the Homemade Teriyaki Sauce:
-
1/3 cup low-sodium soy sauce (use tamari for gluten-free)
-
1/4 cup water
-
3 tablespoons honey (or maple syrup)
-
2 tablespoons rice vinegar
-
1 tablespoon freshly grated ginger
-
2 cloves garlic, minced
-
2 tablespoons mirin (Japanese sweet rice wine) – optional but recommended
-
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Chicken & Wraps:
-
1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1/2-inch pieces
-
1 tablespoon neutral oil (like avocado or vegetable oil)
-
Salt and black pepper, to taste
-
1 large head of butter lettuce, Bibb lettuce, or little gem, leaves separated, rinsed, and patted dry
-
2 medium carrots, julienned or grated
-
1 English cucumber, julienned or thinly sliced
-
3 green onions, thinly sliced
-
1 tablespoon toasted sesame seeds
-
Lime wedges, for serving (optional)
Instructions
1. Make the Teriyaki Sauce (5 minutes)
In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, grated ginger, minced garlic, and mirin (if using) until the honey is dissolved. In a separate tiny bowl, create your cornstarch slurry by mixing the cornstarch with cold water until smooth. Set both aside.
2. Cook the Chicken (15 minutes)
Pat the chicken pieces very dry with paper towels—this is the key to getting a good sear. Season lightly with salt and pepper.
Heat the oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook without moving for 4-5 minutes to get a golden-brown crust, then stir and continue cooking for another 4-5 minutes, until cooked through and no longer pink in the center. Transfer the cooked chicken to a clean plate.3. Simmer and Glaze (5-7 minutes)
Reduce the heat under the skillet to medium-low. Pour the prepared teriyaki sauce mixture into the skillet. Bring to a gentle simmer, stirring occasionally. Give the cornstarch slurry another quick stir and then slowly drizzle it into the simmering sauce while whisking constantly.
Continue to cook, whisking, for 1-2 minutes until the sauce thickens to a glossy, syrup-like consistency that coats the back of a spoon. Return the cooked chicken and any accumulated juices to the skillet. Toss vigorously until every piece is beautifully coated in the glossy teriyaki glaze. Remove from heat.4. Assemble & Serve (5 minutes)
Arrange the prepared lettuce cups on a large platter or individual plates. Spoon the hot teriyaki chicken into the center of each lettuce leaf. Top generously with the julienned carrots, cucumber, and a sprinkle of green onions and sesame seeds. Serve immediately with lime wedges on the side for a bright, acidic squeeze.
Chef’s Notes & Variations
-
Protein Swap: Ground chicken, turkey, or pork work wonderfully here. For a plant-based option, use extra-firm tofu (pressed and cubed) or tempeh.
-
Veggie Boost: Add finely chopped water chestnuts to the chicken for crunch, or sauté sliced mushrooms and bell peppers with the protein.
-
Make it Spicy: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the teriyaki sauce.
-
Meal Prep Friendly: Store the cooked teriyaki chicken, chopped veggies, and lettuce leaves separately in airtight containers in the fridge for up to 3 days. Assemble just before eating to keep the lettuce crisp.
Nutritional Information (Per Serving, approximately 2-3 lettuce wraps)
-
Calories: ~320
-
Total Fat: 12g
-
Saturated Fat: 2.5g
-
-
Cholesterol: 160mg
-
Sodium: ~900mg (can be lowered with reduced-sodium soy sauce)
-
Total Carbohydrates: 22g
-
Dietary Fiber: 3g
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Sugars: 15g (primarily from honey)
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Protein: 34g
15g (primarily from honey)
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Protein: 34g