Teriyaki Chicken Lettuce Wraps

Ingredients:

For the Chicken:

1 lb (450g) ground chicken or finely diced chicken breast

1 tbsp vegetable oil

2 cloves garlic, minced

1 tsp fresh ginger, minced

1 small onion, finely chopped

1/2 cup diced bell pepper (optional)

2 green onions, choppedlettuce or romaine leaves (for wrapping)

For the Teriyaki Sauce:

1/4 cup low-sodium soy sauce

2 tbsp honey or brown sugar

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)

1/2 tsp red pepper flakes (optional for a kick)

Toppings (Optional):

Shredded carrots

Chopped cilantro

Sesame seeds

Sriracha or chili sauce

Crushed peanuts or cashews

Instructions:

Make the Teriyaki Sauce:

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes.

In a separate small bowl, mix cornstarch and water for the slurry.

Cook the Chicken:

Heat oil in a large skillet over medium-high heat.

Add onion, garlic, and ginger. Sauté until fragrant (1–2 minutes)

Add chicken and cook until browned and cooked through, breaking it up with a spatula.

Add Sauce:

Pour the teriyaki sauce over the cooked chicken.

Stir in the cornstarch slurry and let it simmer for 2–3 minutes until thickened.

Add diced bell pepper and green onions if using.

Assemble Wraps:

Spoon the teriyaki chicken into lettuce leaves.

Topwith your choice of toppings.

Tips:

For a low-carb option, skip sweeteners or use a keto-friendly substitute.

Double the sauce and save half for drizzling.

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