The Pioneer Woman Tasty Kitchen
Profile Photo

Teriyaki Chicken Lettuce Wraps

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This is a great light summer meal that your family will love. Use the sauce to marinate chicken for the grill, it is delicious! These would also be great made with shrimp.

Ingredients

  • FOR THE GLAZE:
  • ½ cups Soy Sauce
  • ¼ cups Brown Sugar
  • ¼ cups Honey
  • ½ cups Red Wine Vinegar
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Ginger
  • 2-½ Tablespoons Cornstarch
  • FOR THE FILLING:
  • 1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces
  • ½ teaspoons Pepper
  • 2 Tablespoons Sesame Oil
  • ½ cups Onion, Diced
  • 1 Tablespoon Garlic, Minced
  • ½ teaspoons Dried Crushed Red Pepper Flakes
  • ½ whole Lime Juiced, (about 1 1 /2 Tablespoons)
  • 1 whole Red Bell Pepper, Diced
  • 4 sprigs Green Onions, Sliced
  • ½ cups Dry Roasted Peanuts Or Cashews
  • 8 whole Lettuce Leaves
  • FOR GARNISH:
  • Cilantro

Preparation

In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil. Take 1/3 cup of sauce and put in a small bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside.

Season the diced chicken with pepper. Heat a large nonstick skillet over medium high heat and add the sesame oil. Saute the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using; cook another minute. Pour the glaze into the skillet with the chicken. Add the lime juice, red bell pepper, green onions, peanuts (or cashews).

Spoon about 1/2 cup of the mixture into a lettuce leaf and garnish with fresh cilantro.

Note: Don’t let the red pepper flakes scare you. Start with half the amount if you are not sure. We love the little “bite” that it gave the dish.

Serving size: 2 lettuce wraps per person.

Enjoy!

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of 4littleFergusons

4littleFergusons on 6.20.2012

5 mitts all the way! The homemade Teriyaki glaze is simply incredible and takes this dish over the top. A keeper for sure!

Related Recipes

Broccoli Rabe Pasta
Profile Photo by Nora | Savory Nothings in Main Courses
Orecchiette nestled between gorgeous wilted greens, smoky chickpeas, garlic, lemon, Parmesan......
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Easy Spicy Chicken Pad Thai
Profile Photo by Paige- My Modern Cookery in Main Courses
Throw away those takeout menus, this Easy Spicy Chicken Pad Thai...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Bang Bang Shrimp Pasta
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
This is an incredible, leaner version of bang bang shrimp pasta...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Thai Red Curry Noodle Bowls
Profile Photo by Karen D in Main Courses
These curry noodles are cradled in a complex broth that features...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sous Vide Filet Mignon Steak
Profile Photo by Patricia @ ButterYum in Main Courses
Sous vide (pronounced soo-veed) is a French technique for cooking food...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy