Teriyaki Chicken Lettuce Cups Recipe

Introduction

Teriyaki Chicken Lettuce Cups are a fresh and flavorful way to enjoy a light meal or appetizer. Tender chicken coated in a savory teriyaki sauce pairs perfectly with crisp lettuce and crunchy veggies for a healthy, satisfying bite.

Ingredients

• 1 pound boneless, skinless chicken breasts (diced)
• 2 tablespoons vegetable oil
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 1 tablespoon soy sauce
• 1 teaspoon garlic (minced)
• 1 teaspoon ginger (minced)
• Salt and pepper (to taste)
• 1 head of butter lettuce (or iceberg lettuce, leaves separated)
• 1/2 cup shredded carrots
• 1/2 cup diced cucumber
• 1/4 cup green onions (sliced)
• Sesame seeds (for garnish)

Instructions

1. Step 1: Heat the vegetable oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until fully cooked and no longer pink.
2. Step 2: Stir in the teriyaki sauce, soy sauce, minced garlic, and minced ginger. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken well.
3. Step 3: Meanwhile, wash and separate the lettuce leaves. Pat them dry with a paper towel to prevent sogginess.
4. Step 4: In a small bowl, combine the shredded carrots, diced cucumber, and sliced green onions for the topping mixture.
5. Step 5: Spoon the teriyaki chicken into the center of each lettuce leaf. Top with the mixed vegetables and sprinkle sesame seeds over each cup for crunch and flavor.
6. Step 6: Serve the lettuce cups immediately and enjoy the fresh, savory combination.

Tips & Variations

• For extra heat, add a dash of sriracha or chili flakes to the chicken while cooking.
• Swap chicken for tofu or shrimp for a different protein option.
• Use romaine lettuce for sturdier cups if you want to hold more filling.
• Make your own teriyaki sauce using soy sauce, honey, garlic, and ginger for a homemade touch.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves separate and prepare fresh when ready to serve to avoid wilting. Reheat the chicken gently in a skillet or microwave before assembling the cups.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Teriyaki Chicken Lettuce Cups ahead of time?

You can prepare the chicken and toppings in advance, but it’s best to assemble the lettuce cups just before serving to keep the leaves crisp.

What can I use if I don’t have teriyaki sauce?

A mix of soy sauce, honey, garlic, and a splash of rice vinegar can serve as a quick homemade teriyaki substitute.

Teriyaki Chicken Lettuce Cups Recipe

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4.8 from 95 reviews

These Teriyaki Chicken Lettuce Cups are a light, flavorful dish featuring tender diced chicken cooked in a savory teriyaki glaze, served fresh in crisp butter lettuce leaves with a crunchy topping of shredded carrots, cucumber, and green onions. Perfect as a light meal or appetizer, these cups combine sweet, savory, and fresh elements for a satisfying bite.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Chicken:

• 1 pound boneless, skinless chicken breasts, diced
• 2 tablespoons vegetable oil
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper, to taste

For the Lettuce Cups:

• 1 head of butter lettuce (or iceberg lettuce), leaves separated
• 1/2 cup shredded carrots
• 1/2 cup diced cucumber
• 1/4 cup green onions, sliced
• Sesame seeds, for garnish

Instructions

1. Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the diced chicken, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. Then stir in the teriyaki sauce, soy sauce, minced garlic, and minced ginger. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and fully coat the chicken pieces.
2. Prepare the Lettuce Cups: While the chicken cooks, wash and separate the lettuce leaves, then pat them dry with a paper towel to remove excess moisture. In a small bowl, combine the shredded carrots, diced cucumber, and sliced green onions to create the topping mixture.
3. Assemble the Lettuce Cups: Spoon the warm teriyaki chicken mixture onto the center of each lettuce leaf. Then top each with a generous amount of the carrot, cucumber, and green onion mixture. Finally, sprinkle each cup with sesame seeds to add crunch and flavor.
4. Serve: Serve the lettuce cups immediately while the chicken is warm. These make a fresh and tasty light meal or appetizer packed with juicy chicken and crisp, colorful veggies.

Notes

• For gluten-free option, ensure teriyaki and soy sauces are gluten-free or use tamari.
• Butter lettuce is preferred for its pliability, but iceberg lettuce can be used for extra crunch.
• Make homemade teriyaki sauce by combining soy sauce, brown sugar, garlic, ginger, and a cornstarch slurry.
• These cups are best served fresh to prevent lettuce from wilting.
• Can add chopped peanuts or cashews for extra texture if desired.
• Adjust garlic and ginger amounts based on taste preference.

Keywords: teriyaki chicken, lettuce cups, healthy appetizer, Asian recipe, low fat meal, quick dinner, fresh lettuce wraps