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To make Teriyaki Chicken Lettuce Cups, you need fresh and simple ingredients. Here’s what you will need: - 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces - 1/2 cup low-sodium soy sauce - 1/4 cup honey, preferably raw for a richer flavor - 2 tablespoons rice vinegar - 1 tablespoon toasted sesame oil for added depth - 1 teaspoon fresh ginger, finely minced - 2 garlic cloves, minced for aromatic flavor - 1/2 cup diced bell peppers (mix red and yellow for a colorful look) - 1/4 cup green onions, finely chopped - 1 tablespoon sesame seeds, toasted if desired - 1 head of butter or iceberg lettuce, separated into individual leaves - Freshly cracked salt and pepper to taste These ingredients bring a great balance of sweet, salty, and savory flavors. You can make your dish even better with a few extras. Here are some optional garnishes and toppings to consider: - Additional sesame seeds for crunch - More finely chopped green onions for freshness - Lime wedges for a zesty kick - Sliced cucumbers for a refreshing bite - Chopped cilantro for an herby touch These options let you customize each cup, making them even more delicious. If you have dietary needs, you can still enjoy this dish. Here are some easy swaps: - Chicken thighs: Use chicken breasts for a leaner option. - Soy sauce: Try tamari for gluten-free soy sauce. - Honey: Maple syrup or agave syrup work well if you avoid honey. - Sesame oil: Substitute with olive oil or avocado oil if needed. - Lettuce: Use collard greens or rice paper for wraps instead of lettuce. These substitutions keep the dish tasty while meeting your needs. {{ingredient_image_2}} Start by mixing your marinade. In a medium bowl, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, fresh ginger, and minced garlic. Whisk it well until blended. This mix adds great flavor to the chicken. Now, add the diced chicken thighs into the bowl. Ensure each piece is coated in the marinade. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. This step helps the flavors soak in. Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken to the skillet with a splash of the reserved marinade. Sauté the chicken for about 5-7 minutes. Stir occasionally to brown it evenly. You want it to be cooked through and golden. Next, add the reserved marinade to the skillet. Bring it to a gentle simmer. Cook for another 2-3 minutes. This helps the sauce thicken nicely. Now, toss in the diced bell peppers. Cook for another minute. You want them vibrant and slightly soft but still crisp. Remove the skillet from heat. Sprinkle the chicken mixture with chopped green onions and sesame seeds. Mix gently to combine everything. Grab a fresh lettuce leaf. Spoon a generous amount of the teriyaki chicken mixture into the center. Fold the leaf over to create a wrap. Serve immediately for the best taste. Enjoy this fun and healthy dish! I love using a non-stick skillet for chicken thighs. It prevents sticking and makes cleanup easy. You can also grill the chicken for a smoky flavor. Just make sure to marinate the chicken first. This helps keep the meat juicy and adds great taste. To check if your chicken is done, cut a piece in half. The inside should be white, not pink. You can also use a meat thermometer. The safe internal temperature is 165°F. Let the chicken rest for a few minutes before serving. This keeps it tender and flavorful. Feel free to get creative with the recipe. Adding crushed red pepper gives a nice kick. You can also mix in pineapple for a sweet twist. Fresh herbs like cilantro or basil add brightness. Remember to sprinkle sesame seeds on top for crunch and extra flavor. Enjoy making it your own! Pro Tips Marinate Longer for Flavor: For the best flavor, consider marinating the chicken for at least 1-2 hours, or even overnight, to allow the marinade to deeply penetrate the meat. Use Fresh Ingredients: Fresh ginger and garlic enhance the dish's flavor significantly, so avoid using pre-minced varieties if possible. Adjust Sweetness: If you prefer a less sweet dish, reduce the amount of honey or substitute with a sugar-free alternative to suit your taste. Experiment with Vegetables: Feel free to add other vegetables like shredded carrots or snap peas for added texture and nutrition in your lettuce wraps. {{image_4}} If you want a vegetarian version of teriyaki lettuce cups, try using tofu or tempeh. Both are great protein options. Press the tofu to remove excess water, then cube it. Marinate the tofu just like the chicken. Cook it in the skillet until it's golden brown. Tempeh can also be diced and cooked similarly. It has a nutty flavor that pairs well with teriyaki sauce. You can mix things up by using different sauces. Try using hoisin sauce for a sweeter touch. You might also enjoy a spicy sriracha sauce for some heat. If you want a tangy flavor, consider a sweet and sour sauce. Each option can bring a unique twist to your lettuce cups while keeping them delicious. Feel free to add more veggies for crunch and color. Shredded carrots or sliced cucumbers work well. You could also try diced avocado for creaminess. For some extra flavor, top with chopped cilantro or mint. These toppings not only taste great, but they also make your dish look vibrant and fresh. To store your leftover teriyaki chicken, let it cool first. Place it in an airtight container. Make sure to keep it in the fridge. It should stay fresh for up to three days. If you want to keep it longer, consider freezing it. When reheating, use a microwave or a skillet. If using a microwave, heat it in short bursts. Check the chicken often to avoid overheating. If using a skillet, warm it over low heat. Add a splash of water or reserved marinade to keep it moist. To freeze, use a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Label the bag with the date and contents. The teriyaki chicken can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use chicken breasts. They will work fine. Chicken breasts are leaner. They might dry out faster. To avoid this, cook them for a shorter time. Check the chicken's inside temperature. It should reach 165°F. This ensures they are safe to eat. To make Teriyaki Chicken Lettuce Cups gluten-free, swap soy sauce. Use gluten-free soy sauce or tamari. Honey is naturally gluten-free, so keep it. Ensure all other ingredients are gluten-free too. This way, you can enjoy the dish without worry. Several side dishes go well with these lettuce cups. Here are some ideas: - Steamed jasmine rice for a classic touch. - A light cucumber salad for crunch. - Edamame for protein and fiber. - Miso soup for warmth and flavor. - Grilled veggies for a colorful plate. These sides complement the teriyaki sauce well. They add variety and balance to your meal. Teriyaki Chicken Lettuce Cups offer a simple, tasty dish. We covered the main ingredients, how to marinate and cook chicken, and tips for perfect flavor. You can switch ingredients for dietary needs and explore fun variations, like adding extra veggies. Store leftovers well so you can enjoy them later. Remember to reheat properly for the best taste. With these steps and tips, you can create a meal that is both healthy and satisfying. Try it out and enjoy every bite!

Teriyaki Chicken Lettuce Cups

A delicious and healthy dish featuring marinated chicken served in crisp lettuce leaves.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey, preferably raw for a richer flavor
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil for added depth
  • 1 teaspoon fresh ginger, finely minced
  • 2 cloves garlic, minced for aromatic flavor
  • 0.5 cup diced bell peppers (use a mix of red and yellow for visual appeal)
  • 0.25 cup green onions, finely chopped
  • 1 tablespoon sesame seeds, toasted if desired
  • 1 head butter lettuce or iceberg lettuce, carefully separated into individual leaves
  • to taste freshly cracked salt and pepper

Instructions
 

  • In a medium mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, fresh ginger, and minced garlic. Whisk well until the marinade is smooth and well-blended.
  • Add the diced chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for a minimum of 30 minutes.
  • Heat a non-stick skillet over medium-high heat. Once the skillet is hot, add the marinated chicken along with a splash of the marinade (reserve the rest for later use).
  • Sauté the chicken for approximately 5-7 minutes, stirring occasionally, until the chicken is nicely browned and cooked through.
  • Pour the reserved marinade into the skillet with the chicken and bring it to a simmer. Cook for an additional 2-3 minutes, allowing the sauce to reduce slightly and thicken.
  • Add the diced bell peppers to the skillet, cooking for another minute until they become vibrant and slightly tender but still crisp.
  • Remove the skillet from heat and generously sprinkle the cooked chicken mixture with chopped green onions and sesame seeds, mixing gently to incorporate.
  • To serve, take a fresh lettuce leaf, spoon a generous portion of the teriyaki chicken mixture into its center, and fold it over to create a delightful wrap. Enjoy immediately!

Notes

Arrange the filled lettuce cups on a serving platter and garnish with additional sesame seeds and green onions for a colorful and inviting appearance. Serve with lime wedges for an extra zing!
Keyword appetizer, chicken, healthy, lettuce cups, teriyaki