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Teriyaki Chicken Lettuce Wraps - Fresh, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 1/2 pounds boneless, skinless chicken thighs (or breasts), finely diced or ground
  • Lettuce: 1 large head butter lettuce, Boston, or little gem, leaves separated and washed
  • Aromatics: 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated
  • Vegetables: 1 red bell pepper, finely diced; 1 cup shredded carrots; 3 green onions, thinly sliced
  • Oil: 1–2 tablespoons neutral oil (avocado, canola, or light olive oil)
  • Sesame seeds: 1 tablespoon, for garnish
  • Optional crunch: 1/2 cup water chestnuts, finely chopped
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin (optional, for depth and sweetness)
  • 1 tablespoon toasted sesame oil
  • 1/2 cup water or low-sodium chicken broth
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional for heat)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Method
 

  1. Make the sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, mirin, sesame oil, water, and sriracha. Set aside. In a separate small cup, stir together cornstarch and water to make a slurry.
  2. Prep the lettuce and veggies: Separate lettuce leaves, rinse, and pat dry. Chop bell pepper, shred carrots, and slice green onions. Keep the crunchy add-ins nearby.
  3. Cook the chicken: Heat oil in a large skillet over medium-high. Add chicken and cook, breaking it up if ground, until no longer pink and lightly browned at the edges, about 5–7 minutes. Season lightly with salt and pepper if desired.
  4. Add aromatics and veggies: Stir in garlic and ginger. Cook 30–60 seconds until fragrant. Add bell pepper and water chestnuts (if using). Cook 2–3 minutes until just tender but still crisp.
  5. Sauce it up: Pour in the teriyaki sauce. Bring to a simmer, then stir in the cornstarch slurry. Cook 1–2 minutes until glossy and thick enough to coat the chicken. If it gets too thick, add a splash of water or broth.
  6. Finish and taste: Stir in half the green onions. Taste and adjust: add a pinch more honey for sweetness, vinegar for brightness, or sriracha for heat.
  7. Assemble: Spoon the teriyaki chicken into lettuce leaves. Top with carrots, remaining green onions, and sesame seeds. Add optional cucumbers or a squeeze of lime.
  8. Serve right away: Lettuce wraps are best enjoyed immediately while crisp and juicy.