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To make teriyaki chicken lettuce cups, you will need: - 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces - 3 tablespoons soy sauce (or low-sodium soy sauce for a lighter option) - 2 tablespoons honey for sweetness - 1 tablespoon rice vinegar for tang - 1 tablespoon sesame oil for richness - 2 cloves garlic, minced finely - 1 tablespoon fresh ginger, minced or grated - 1 bell pepper, diced (choose any color for a vibrant look) - 1 carrot, grated for added crunch - 1 green onion, sliced thinly for garnish - 1 head of butter or romaine lettuce, carefully separated into individual leaves - Sesame seeds for garnish, adding a nutty flavor Each of these ingredients brings its unique taste and texture to the dish. The chicken thighs provide a juicy base, while the soy sauce adds depth. Honey gives the meal a touch of sweetness, balancing the salty soy sauce. Garnishes can elevate your dish. Consider adding: - Thinly sliced cucumbers for freshness - Halved cherry tomatoes for color - Chopped cilantro for a fresh herb kick - Extra sesame seeds for crunch These add-ins can give your lettuce cups a beautiful look and extra flavor. If you have dietary needs, there are easy swaps: - Use tofu instead of chicken for a vegan option. - Swap soy sauce with tamari for a gluten-free choice. - Use agave nectar in place of honey for a vegan sweetener. - Replace sesame oil with olive oil if you prefer a different fat. These substitutions help tailor the recipe to fit your needs while keeping it delicious. {{ingredient_image_2}} To start, grab a medium mixing bowl. In the bowl, add 3 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Next, mince 2 cloves of garlic and add them to the mix. Then, mince or grate 1 tablespoon of fresh ginger. Whisk all these ingredients together until they blend well. This marinade will give your chicken a great flavor. Now, take 1 pound of diced chicken thighs and place them in the marinade. Toss the chicken pieces to ensure they are evenly coated. Cover the bowl with plastic wrap. Let it sit at room temperature for at least 15 minutes. If you have time, refrigerate it for up to 1 hour. This will let the flavors soak into the chicken. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken along with all the marinade from the bowl. Sauté the chicken for about 8 to 10 minutes. Stir occasionally until the chicken cooks through and starts to caramelize. This gives the chicken a lovely glaze. After the chicken is done, add 1 diced bell pepper and 1 grated carrot to the skillet. Stir for another 2 to 3 minutes, cooking until the veggies are just tender but still crunchy. Once everything is cooked, take the skillet off the heat. Sprinkle the warm chicken mixture with sliced green onions for a fresh taste. Now, grab a leaf of butter or romaine lettuce. Place a generous spoonful of the teriyaki chicken mixture in the center. Fold the lettuce leaf over the filling like a wrap. To finish, sprinkle sesame seeds on top for extra flavor and texture. Enjoy your fresh and flavorful treat! To get the best teriyaki flavor, balance is key. Use soy sauce and honey in equal parts. The soy sauce gives saltiness, while honey adds sweetness. Don't forget the rice vinegar for a touch of tang. Fresh garlic and ginger add a bright kick. Mix these well and let the chicken soak in this yummy marinade. The longer you marinate, the better the taste. Fifteen minutes works, but an hour is even better! For tender chicken, use boneless, skinless thighs. They stay juicy and cook well. Cut them into small pieces for even cooking. Sauté in a hot skillet for a nice caramelization. Stir often, but don’t crowd the pan. If you add too much chicken at once, it won't brown well. This step is crucial for flavor and texture. When it comes to serving, think vibrant colors. Use a large platter for the lettuce cups. Arrange them neatly. Add thinly sliced cucumbers or cherry tomatoes for a pop of color. You can also sprinkle sesame seeds on top for a nice touch. Serve with extra sauce on the side for dipping. This makes your dish look fun and inviting! Pro Tips Marinate Longer for Flavor: While 15 minutes will suffice, marinating the chicken for up to an hour allows the flavors to penetrate deeper, resulting in a more flavorful dish. Use Fresh Ingredients: Fresh garlic and ginger elevate the dish's flavor profile significantly, so try to use fresh rather than pre-minced varieties. Customize Your Veggies: Feel free to add other vegetables such as shredded cabbage or snap peas for extra crunch and nutrition, making this dish even more versatile. Perfect Your Lettuce Cups: Choose sturdy lettuce like butter or romaine to hold the filling well, ensuring each bite is packed with flavor without falling apart. {{image_4}} You can swap chicken for other proteins. Tofu works great for a plant-based meal. Choose firm tofu for the best texture. Just cube it and marinate like you would the chicken. Shrimp is another tasty choice. Cook shrimp for about 3-5 minutes until they turn pink. Both options keep the dish fresh and flavorful. For a vegetarian or vegan dish, use mushrooms or jackfruit. Both add texture and soak up flavors well. You can also mix in black beans for protein. They work well with teriyaki sauce. Add extra veggies like bell peppers and carrots for more color and crunch. These swaps make the dish just as satisfying without meat. You can play with flavors in teriyaki. For a spicy kick, add chili paste or sriracha to the marinade. This gives each bite a nice heat. Alternatively, mix in pineapple for a sweet twist. Use fresh pineapple chunks in the skillet. They caramelize nicely and add a tropical vibe. No matter the flavor, each version stays fresh and delicious. To keep your teriyaki chicken fresh, store it in airtight containers. Make sure it cools down first. Place any leftover chicken mixture in one container and the lettuce leaves in another. This helps keep the lettuce crisp. You can keep the chicken mixture in the fridge for up to three days. When you are ready to eat the leftovers, reheat the chicken in a skillet. Heat it over medium heat for about five to seven minutes. Stir often to avoid burning. Check that it is hot before serving. Avoid microwaving, as this can make the chicken tough. If you want to save the teriyaki chicken for later, freezing is a great option. Place the cooled chicken mixture in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. The chicken can stay frozen for up to three months. Just thaw it in the fridge overnight before reheating. Avoid freezing the lettuce, as it does not thaw well. Yes, you can make Teriyaki Chicken Lettuce Cups ahead. Prepare the chicken and veggies in advance. Store them in separate containers in the fridge. When you are ready to serve, just assemble them in the lettuce cups. This keeps the lettuce crisp and fresh. You can serve these cups with a side of rice or noodles. A light salad pairs well too. For a fun twist, add some fresh fruit like pineapple or mango. These options balance the savory flavors of the chicken. Making teriyaki sauce is simple. Mix together: - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves minced garlic - 1 tablespoon minced ginger Blend these ingredients in a bowl. This sauce adds a sweet and tangy flavor to your chicken. Yes, Teriyaki Chicken Lettuce Cups can be gluten-free. Use gluten-free soy sauce to ensure it meets dietary needs. All other ingredients are naturally gluten-free, making this dish safe for those with gluten sensitivities. Teriyaki chicken lettuce cups are simple and fun to make. We covered the best ingredients, including substitutes for your needs. I shared step-by-step instructions to marinate, cook, and assemble your cups. Tips also helped you perfect the flavor and presentation. Remember, you can try different proteins or flavors. You can even store leftovers for later. Enjoy this dish while being creative in the kitchen!

Teriyaki Chicken Lettuce Cups

A delicious and healthy dish featuring marinated chicken served in crisp lettuce leaves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced finely
  • 1 tablespoon fresh ginger, minced or grated
  • 1 unit bell pepper, diced
  • 1 unit carrot, grated
  • 1 unit green onion, sliced thinly
  • 1 head butter or romaine lettuce, separated into leaves
  • to taste unit sesame seeds for garnish

Instructions
 

  • In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and fresh ginger until the marinade is well blended.
  • Add the diced chicken thighs to the marinade and toss to ensure the chicken is evenly coated. Cover the bowl and let it marinate for a minimum of 15 minutes at room temperature, or up to 1 hour in the refrigerator.
  • Heat a large skillet over medium-high heat. Once hot, add the marinated chicken along with all of the marinade from the bowl. Sauté the chicken for approximately 8-10 minutes, stirring occasionally, until it's cooked through and begins to caramelize.
  • After the chicken is cooked, add the diced bell pepper and grated carrot to the skillet. Stir the mixture for another 2-3 minutes, cooking until the vegetables are just tender.
  • Once finished, remove the skillet from the heat and sprinkle the warm mixture with the sliced green onions.
  • To serve, take a leaf of lettuce and place a generous spoonful of the teriyaki chicken mixture in the center. Fold the lettuce leaf over the filling like a wrap.
  • Finally, garnish each lettuce cup with a sprinkle of sesame seeds.

Notes

Arrange the filled lettuce cups on a large platter for presentation.
Keyword appetizer, chicken, healthy, lettuce cups, teriyaki