Teriyaki Chicken Lettuce Wraps
By: Carrie @ Carrie's Experimental Kitchen
Learn how to make lettuce wraps that taste just as good as any restaurant version with this Teriyaki Chicken Lettuce Wraps recipe from Carrie @ Carrie's Experimental Kitchen. Asian food ideas can make for the best healthy chicken recipes to cook up.
Serves4
Ingredients
- 2 boneless chicken breasts, cut into 2-inch strips
- 1/2 cup teriyaki sauce
- 1 head Boson Bib lettuce
- 3 celery stalks, finely sliced
- 2 carrots, matchstick cut
- 1 teaspoon sesame oil
- 2 ounce Asian rice noodles (I used La Choy)
- ASIAN DIPPING SAUCE:
- 3/4 cup teriyaki sauce
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon honey
- 1 teaspoon ginger, freshly grated (you could also use ground ginger)
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- 1 scallion, chopped
Instructions
To make the lettuce wraps:
- Add the chicken and teriyaki sauce into a resealable plastic bag and refrigerate for at least 2 hours.
- Heat the oil in a non stick pan, add the celery and carrots and saute for about 5 minutes. Just enough to slightly soften the vegetables.
- Heat an indoor grill pan, remove the chicken from the bag (discarding the sauce) and grill the chicken until it is cooked through for about 5 minutes.
- Remove the core from the lettuce and pull apart the leaves and rinse under cold water.
- To assemble, top one leaf with some grilled chicken, vegetables and rice noodles. Dip into Asian Dipping Sauce.
To make the dipping sauce:
- In small saucepan, add ingredients and bring to a boil.
- Reduce heat and let it simmer until it is reduced in half and has slightly thickened, approximately 20 to 30 minutes.
- Remove from heat and let cool.