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- 1 lb boneless, skinless chicken thighs, diced - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 green onions, chopped - 1 small carrot, grated - 1/2 red bell pepper, finely diced - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 head of butter lettuce or iceberg lettuce, leaves separated - Sesame seeds for garnish The first step in making teriyaki chicken lettuce cups is gathering all your ingredients. Each item plays an important role in taste and texture. I recommend using boneless, skinless chicken thighs. They stay juicy and tender. Low-sodium soy sauce is key. It keeps the dish flavorful without too much salt. Honey adds sweetness, while rice vinegar gives a nice tang. Sesame oil enhances the dish with a nutty aroma. Chop green onions and grate the carrot for crunch. Dicing the red bell pepper adds a sweet note. Fresh ginger and garlic bring warmth and depth to the sauce, making it truly memorable. Don’t forget the lettuce. You will use it like a cup, holding all the tasty filling. Butter lettuce is soft, while iceberg adds a crisp bite. Lastly, sesame seeds are the perfect garnish, adding a little crunch. For a detailed guide, refer to the Full Recipe. To make the teriyaki sauce, start by whisking the following ingredients together: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced Using low-sodium soy sauce is key. It adds flavor without too much salt. This helps balance the sweetness of the honey and keeps the dish light. For cooking the chicken, heat a large skillet over medium heat. Add 1 pound of diced boneless, skinless chicken thighs. Cook until the chicken is browned, about 5-7 minutes. The ideal cooking temperature is 165°F (74°C). This ensures the chicken is safe to eat. For perfect browning, avoid crowding the pan. If you add too much chicken at once, it will steam instead of brown. Keep an eye on it, and stir occasionally for even cooking. To assemble the lettuce cups, take a few leaves from a head of butter or iceberg lettuce. Each leaf should be about the size of your hand. Place a generous spoonful of the teriyaki chicken mixture into the center of each leaf. Folding the leaves is simple. Just wrap them around the filling like a cup. For serving, sprinkle sesame seeds on top for a nice crunch and extra flavor. Enjoy your teriyaki chicken lettuce cups fresh and warm! To keep your chicken moist, start with boneless, skinless chicken thighs. These cuts stay juicy while cooking. Cook them over medium heat for about 5-7 minutes. Once they are browned, add the teriyaki sauce. For thick sauce, let it simmer for 2-3 minutes. Stir often to coat the chicken well. This will help the sauce cling nicely. You can add more veggies for extra crunch. Try carrots, bell peppers, or even water chestnuts. They bring great texture and color. If you want a kick, add red pepper flakes or a dash of sriracha. These spices enhance the sweet teriyaki flavor. For garnishing, sprinkle sesame seeds on top. They add a nice crunch and visual appeal. You can also use colorful lettuce like red leaf or romaine. These options make your dish pop. Arrange the lettuce cups on a platter for a fun serving style. For the full recipe, check the earlier section. {{image_2}} You can switch up the protein in Teriyaki Chicken Lettuce Cups. Ground turkey or beef works well. They cook quickly and absorb flavors nicely. If you prefer a meatless option, try tofu. Firm tofu is best. Just cube it and sauté until golden. This adds a nice texture to your dish. You can make your teriyaki sauce unique. For a spicy kick, add red pepper flakes or sriracha. Start with a small amount, and taste as you go. You can also adjust the sweetness. If you like it sweeter, add more honey or brown sugar. For less sweetness, reduce the honey or use a sugar substitute. Feel free to get creative with how you serve this dish. You can turn it into a salad by adding mixed greens and a light dressing. This makes a fresh and crunchy meal. If you want to try something different, use wraps beyond lettuce cups. Tortillas or rice paper can add a fun twist. You can find the full recipe for Teriyaki Chicken Lettuce Cups in the earlier section. To keep your Teriyaki Chicken Lettuce Cups fresh, store leftovers right away. Place the chicken in a tight container. This will help keep it tasty. Use a glass or plastic container with a lid. It can last in the fridge for up to three days. - Best practices for storing leftovers: Let the chicken cool before sealing. Avoid adding lettuce to the mix. Store lettuce leaves in a separate bag. This keeps them crisp. - Recommended container types: Use airtight glass containers for better preservation. Plastic containers work well too but may stain. You can freeze any extra teriyaki chicken. This is a great way to save food. - How to freeze cooked chicken: Allow the chicken to cool. Place it in a freezer-safe bag. Remove as much air as you can. Label the bag with the date. - Thawing and reheating guidelines: To eat later, thaw in the fridge overnight. You can also use the microwave for quick thawing. Reheating is simple. You want to keep the flavor and texture. - Best methods to maintain flavor and texture: The stovetop is best. Heat the chicken in a pan over low heat. Add a splash of water to keep it moist. - Microwave versus stovetop: The microwave is quick but can dry out food. If you use it, cover the chicken. This helps it stay juicy as it warms. Making Teriyaki Chicken Lettuce Cups takes about 30 minutes. This includes 15 minutes for prep and 15 minutes for cooking. You can have a tasty dish ready in no time! Yes, you can prep the chicken and make the sauce ahead of time. Just store them in separate containers. The chicken stays fresh in the fridge for up to two days. When ready, heat the chicken and assemble your cups. This keeps the lettuce crisp! You can serve these cups with rice or noodles for a complete meal. A simple salad pairs well too. Try adding steamed broccoli or edamame for extra veggies. These side dishes balance the flavors and add nutrition! You can find Teriyaki Chicken Lettuce Cups at many local Asian restaurants. Popular chains like P.F. Chang's and Pei Wei also offer them. Check your area for tasty options! The Teriyaki Chicken Lettuce Cups are easy to make and tasty. You learned about the key ingredients, tools, and how to cook everything perfectly. I shared tips for flavors, variations, and storage, so you can enjoy leftovers. This dish is great for meals or parties. I hope you feel confident trying it out. Enjoy making these delightful cups!

Teriyaki Chicken Lettuce Cups

Discover the deliciousness of Teriyaki Chicken Lettuce Cups! This easy recipe features tender chicken thighs coated in a savory homemade teriyaki sauce, fresh veggies, and crisp lettuce leaves for the perfect bite. Ideal for a quick dinner or a fun appetizer, these cups are as nutritious as they are flavorful. Click through to explore this mouthwatering recipe and impress your family with a healthy twist on dinner!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 green onions, chopped

1 small carrot, grated

1/2 red bell pepper, finely diced

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 head of butter lettuce or iceberg lettuce, leaves separated

Sesame seeds for garnish

Instructions
 

In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced ginger, and garlic to create the teriyaki sauce.

    In a large skillet over medium heat, add the diced chicken thighs. Cook for about 5-7 minutes, until browned and cooked through.

      Pour the teriyaki sauce over the chicken and cook for an additional 2-3 minutes, stirring frequently until the sauce thickens slightly and coats the chicken evenly.

        Remove from heat, and stir in the chopped green onions, grated carrot, and diced red bell pepper.

          To assemble, place a generous spoonful of the teriyaki chicken mixture into each lettuce leaf, folding it like a cup.

            Sprinkle sesame seeds on top for garnish.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings