You’ve probably tried one of these at your local Asian style restaurants before but with this recipe you can make your own teriyaki chicken lettuce wraps at home. I love the sweet and sour flavour of the sauce and these low-carb, gluten-free teriyaki chicken lettuce wraps are easy to make, healthy, and so fun to eat!
They’re actually really easy and make a surprisingly quick and healthy weeknight meal. Pick up what you need on your way home, and you can have these for dinner tonight.
Serves 4-6
Ingredients:
- 400g boneless, skinless chicken breasts, diced into cubes
- 2 Tbsp olive oil, divided
- 100ml of your favourite teriyaki sauce or marinade
- 2 Tbsp water
- 1 Tbsp cornstarch
- 1 Tbsp honey
- 1 large onion, diced
- 1 clove garlic, minced
- 1 green or red pepper, cored, seeded and diced
- 2 medium carrots, shredded
- Romaine or iceberg lettuce leaves, for serving
- 80g crushed unsalted cashews
Instructions:
- Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat.
- Add chicken and sauté for 3 – 4 minutes, or until cooked through, tossing occasionally.
- While chicken is cooking, whisk together the teriyaki sauce, water, cornstarch and honey and set aside.
- Remove chicken and set aside.
- Heat remaining 1 Tbsp oil in same skillet over medium-high heat.
- Add garlic and a 3/4 cup of the onions and sauté for 20 seconds.
- Add the chopped pepper and sauté for 2 minutes.
- Whisk sauce mixture once more and pour into skillet.
- Cook, stirring constantly, for 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and warm through.
- Serve in lettuce leaves topped off with the rest of the onions and cashew nuts.
