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- Chicken: 1 lb boneless, skinless chicken thighs, diced - Marinade: 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon fresh ginger, minced, 2 garlic cloves, minced - Vegetables: 1/2 cup diced bell peppers (red and yellow), 1/4 cup green onions, chopped - Garnish: 1 tablespoon sesame seeds - Lettuce: 1 head of butter or iceberg lettuce, leaves separated - Seasoning: Salt and pepper to taste Gather these ingredients before you start cooking. Fresh chicken thighs give great flavor. Low-sodium soy sauce helps with salt control. Honey adds sweetness, and rice vinegar adds a nice tang. Sesame oil gives that nutty flavor you want in teriyaki. Minced ginger and garlic make your marinade fragrant. Colorful bell peppers and green onions add crunch and freshness. The sesame seeds on top not only look good but also add texture. Butter lettuce or iceberg lettuce works well for the cups. Their leaves are sturdy yet tender. Don’t forget salt and pepper to enhance all these flavors. Now you have everything you need to make a fresh and flavorful meal! {{ingredient_image_1}} To start, whisk together the marinade. In a medium bowl, mix 1/2 cup of low-sodium soy sauce, 1/4 cup of honey, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of minced fresh ginger, and 2 minced garlic cloves. This blend creates a sweet and savory sauce. Next, add 1 pound of diced chicken thighs to the marinade. Make sure every piece is well-coated. Cover the bowl and let it sit in the fridge for at least 30 minutes. This step allows the flavors to soak in and makes the chicken tender. Now it’s time to cook. Heat a non-stick skillet over medium-high heat. Once the skillet is hot, add the marinated chicken, but save some marinade for later. Cook the chicken for about 5-7 minutes. Stir it occasionally until it turns brown and is cooked through. After the chicken is done, pour the reserved marinade into the skillet. Let it bubble for about 2-3 minutes. This helps the sauce thicken and coat the chicken nicely. Now, let’s add some color. Stir in 1/2 cup of diced bell peppers. You can use red and yellow for a bright look. Cook for another minute until they soften just a bit. Remove the skillet from heat. Sprinkle the cooked chicken with 1/4 cup of chopped green onions and 1 tablespoon of sesame seeds. To serve, take a lettuce leaf and spoon some of the teriyaki chicken mixture into the center. Wrap it up and enjoy the fresh and flavorful taste of these delicious lettuce cups! To achieve great flavor, perfect sautéing is key. Heat your skillet before adding chicken. This helps the chicken get a nice sear. Cook it in a single layer. This way, it cooks evenly. Stir the chicken only when needed. This helps it brown well. Marinating is another important step. It adds flavor and makes your chicken tender. Use your marinade for at least 30 minutes. If you can, marinate it longer. Overnight is best! This allows the flavors to soak in deeply. If you're out of soy sauce, don't worry! You can use coconut aminos as a great alternative. It has a similar taste and is often gluten-free. Another choice is tamari, which works well for those avoiding gluten. For sweeteners, if you don’t have honey, try maple syrup. It gives a nice sweetness, too. Agave nectar is also a good option. It will add a different but pleasant flavor. To make your meal more complete, pair your lettuce cups with rice or quinoa. These sides add wholesome grains to your dish. Steamed veggies also work well and add color. For gatherings, think about how you present the cups. Use a big platter to arrange the lettuce cups. You can garnish with extra sesame seeds and green onions on top. It makes for a pretty display that will impress your guests! Pro Tips Marinate Longer for Flavor: If time allows, marinate the chicken for 1-2 hours or even overnight to enhance the flavor. Use Fresh Ingredients: Fresh ginger and garlic will provide the best flavor in your teriyaki sauce, making a noticeable difference. Customize Your Veggies: Feel free to add other vegetables like shredded carrots or snap peas for extra crunch and nutrition. Serving Suggestion: Serve with a side of steamed rice or quinoa to make it a complete meal, if desired. {{image_2}} You can switch the chicken for tofu or shrimp. Tofu works well for a vegetarian option. Use firm tofu for the best texture. Just press it to remove excess water before cooking. For shrimp, choose medium or large shrimp. Cook them for about 3-4 minutes until they turn pink. Both options will soak up the teriyaki sauce, giving you amazing flavor. Feel free to add more vegetables or spices to the mix. Chopped carrots, cucumbers, or snap peas add crunch. You might also try adding a little heat with red pepper flakes or Sriracha. Fresh herbs, like cilantro or mint, can make your cups pop with flavor. Mix and match to find your favorite combination! Lettuce cups can change the whole dish. Butter lettuce is soft and easy to wrap. Iceberg lettuce offers a nice crunch but can be harder to fold. You could also try Romaine or even cabbage leaves for a twist. Each type brings a unique taste and texture, so explore and enjoy! To keep your teriyaki chicken fresh, store it in an airtight container. Refrigerate it right away. The chicken stays good for up to three days. Make sure the lettuce cups are separate. Wrap the lettuce in a damp paper towel. This helps keep it crisp. If you want to save some teriyaki chicken, freeze it. First, let the chicken cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as you can to prevent freezer burn. The chicken mixture can last in the freezer for up to three months. When you’re ready to eat, thaw the chicken in the fridge overnight. For best flavor, reheat it in a skillet over medium heat. Stir occasionally until it’s warm. You can also microwave it, but do so in short bursts, stirring in between. This keeps the chicken juicy. Enjoy your meal in fresh lettuce cups! Yes, you can make these cups ahead of time. To prep, marinate the chicken and store it in the fridge. This step enhances the flavor. You can also cook the chicken a day before. Just store it in an airtight container. When ready to serve, reheat the chicken and assemble the cups quickly. If you want to keep the lettuce fresh, store the leaves separately. This way, they stay crisp and ready for your meal. You can easily adjust the spice level in this recipe. If you like heat, add some red pepper flakes to the marinade. A small amount goes a long way, so start with a pinch. Another option is to add sliced jalapeños to the cooked chicken. If you want more flavor, try chili garlic sauce. Just a teaspoon will add a nice kick. Always taste as you go to find your perfect level of spice. Yes, you can make this recipe gluten-free. The main ingredient to watch is soy sauce. Use a gluten-free soy sauce or tamari as a substitute. Both options will give you that rich flavor without the gluten. If you prefer, you can also try coconut aminos. This alternative has a sweeter taste and is naturally gluten-free. Always check labels to ensure your ingredients meet your dietary needs. This blog post guides you on making tasty Teriyaki Chicken Lettuce Cups. You learned about the key ingredients, simple steps to prepare, and expert tips. Remember to try different proteins and veggies for variety. Don’t forget the best storage methods to keep your meals fresh. With these easy tweaks, your meals can be both flavorful and healthy. Enjoy experimenting with this dish. It’s fun to make and even better to eat. Now, go create your own delicious lettuce cups!

Teriyaki Chicken Lettuce Cups

Delicious and healthy chicken lettuce cups with a sweet and savory teriyaki sauce.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 cup low-sodium soy sauce
  • 1 4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 2 cup diced bell peppers (red and yellow for color)
  • 1 4 cup green onions, chopped
  • 1 tablespoon sesame seeds
  • 1 head butter lettuce or iceberg lettuce, leaves separated
  • to taste salt and pepper

Instructions
 

  • In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic to create the teriyaki marinade.
  • Add the diced chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
  • Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken (reserving the marinade for later) to the skillet.
  • Cook the chicken for about 5-7 minutes until browned and cooked through, stirring occasionally.
  • Pour the reserved marinade into the skillet and let it bubble for another 2-3 minutes, allowing it to thicken slightly.
  • Stir in the diced bell peppers and cook for an additional minute until they are slightly softened.
  • Remove the skillet from heat and sprinkle the cooked chicken with chopped green onions and sesame seeds.
  • To serve, take a lettuce leaf and spoon a portion of the teriyaki chicken mixture into the center. Wrap it up and enjoy!

Notes

Feel free to add other vegetables or toppings as desired.
Keyword chicken, healthy, lettuce cups, teriyaki