Name: Teriyaki Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the teriyaki sauce: -; 1/4 cup (60 ml) low-sodium soy sauce (or tamari, for gluten-free) -; 3 tablespoons water, divided -; 2 tablespoons mirin -; 2 tablespoons honey -; 2 medium cloves garlic, minced -; 1 teaspoon grated fresh ginger -; 1 teaspoon cornstarch -; For the chicken filling: -; 2 tablespoon olive oil, divided -; 1/2 cup diced red onions (1/4 of a large red onion, or 1/3 of a small one) -; 1 pound (450 g) ground chicken -; Kosher salt -; 1 medium zucchini, diced -; 1 medium red bell pepper, seeded and diced -; 1 scallion, thinly sliced -; 1/2 teaspoon sesame oil -; For serving: -; 1 head butter lettuce, leaves separated and rinsed -; Roasted peanuts, chopped -; Chopped cilantro -; Thinly sliced scallions -

Ingredients for - Teriyaki Chicken Lettuce Wraps

1. For the teriyaki sauce:

2. 1/4 cup (60 ml) low-sodium soy sauce (or tamari, for gluten-free)

3. 3 tablespoons water, divided

4. 2 tablespoons mirin

5. 2 tablespoons honey

6. 2 medium cloves garlic, minced

7. 1 teaspoon grated fresh ginger

8. 1 teaspoon cornstarch

9. For the chicken filling:

10. 2 tablespoon olive oil, divided

11. 1/2 cup diced red onions (1/4 of a large red onion, or 1/3 of a small one)

12. 1 pound (450 g) ground chicken

13. Kosher salt

14. 1 medium zucchini, diced

15. 1 medium red bell pepper, seeded and diced

16. 1 scallion, thinly sliced

17. 1/2 teaspoon sesame oil

18. For serving:

19. 1 head butter lettuce, leaves separated and rinsed

20. Roasted peanuts, chopped

21. Chopped cilantro

22. Thinly sliced scallions

How to cook deliciously - Teriyaki Chicken Lettuce Wraps

1 . Stage

Prepare the teriyaki sauce: Combine the soy sauce, 2 tablespoons of the water, mirin, honey, minced garlic, and grated ginger in a saucepan. Bring everything to boil over medium heat. Dissolve the cornstarch with the remaining tablespoon of water and add to the teriyaki sauce. Reduce heat to medium-low, and let the sauce simmer until it starts to thicken, about 30 seconds to a minute. Turn off the heat and allow the sauce to cool. The sauce will thicken a little more as it cools. You should have about 1/2 to 3/4 cup of sauce.

2 . Stage

Cook the chicken: Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add half of the diced red onions and cook until they start to soften, about 2 minutes. Add ground chicken and a pinch of kosher salt. Using your spatula, break up chicken into smaller pieces. Stir occasionally until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a clean plate.

3 . Stage

Cook the vegetables: Quickly wipe down the pan and heat another tablespoon of olive oil over medium heat. Add the remaining diced red onions and cook until they soften, about 2 minutes. Add the zucchini and red pepper, and cook, stirring occasionally, until the peppers start to soften, 3 to 4 minutes. Stir the sliced scallions and cooked chicken into the pan with the cooked vegetables.

4 . Stage

Add the teriyaki sauce: Drizzle 6 tablespoons of the prepared teriyaki sauce and 1/2 teaspoon sesame oil into the pan and stir. Save the rest of the teriyaki sauce for drizzling over wraps. Turn off heat, taste, and adjust seasonings if needed.

5 . Stage

To serve: Place several spoonfuls of filling onto a lettuce leaf. Top with chopped peanuts, cilantro, scallions, and an extra drizzle of teriyaki sauce, if desired. Leftover teriyaki sauce will keep for about a week in the refrigerator.