Go Back
- 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces - 1 tablespoon vegetable oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1/2 teaspoon crushed red pepper flakes (optional, for a spicy kick) - 1 cup shredded carrots - 1/2 bell pepper (any color), finely chopped - 1/4 cup green onions, sliced - 1 head of romaine or butter lettuce, leaves carefully separated for cups - Sesame seeds, for garnish You can add more crunch with sliced cucumbers. Chopped cilantro or mint can bring a fresh twist. For heat, add sliced jalapeños or chili sauce. You can also sprinkle more sesame seeds on top for extra texture. Fresh ingredients make a big difference in flavor. Fresh chicken gives you rich taste and tender texture. Vegetables like carrots and bell peppers add color and crunch. Lettuce cups provide a crisp base for the filling. Always choose the best quality for a tasty meal. Fresh ingredients help you create vibrant and flavorful snacks. {{ingredient_image_2}} First, gather your ingredients. You will need boneless chicken thighs, ginger, garlic, and a few veggies. Dice the chicken into small pieces. This helps it cook evenly. Mince the ginger and garlic finely. A sharp knife makes this easier. Chop the bell pepper and slice the green onions. Shredding the carrots gives a nice crunch. Finally, separate the lettuce leaves gently. This will be your tasty cups. Now, heat a large skillet over medium-high heat. Add the vegetable oil and let it warm until it shimmers. Carefully add the diced chicken thighs. Cook them for about 5 to 7 minutes. Stir often until they turn brown and are cooked through. Once the chicken is ready, mix in the minced ginger and garlic. Cook these for an extra 1 to 2 minutes. You will love the aroma! Next, make the teriyaki sauce. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. If you like heat, add crushed red pepper flakes. Pour this sauce over the cooked chicken in the skillet. Stir well to coat all the chicken. Let it simmer for 5 to 10 minutes. This thickens the sauce and blends the flavors. After that, remove the skillet from heat. Gently fold in the shredded carrots and chopped bell pepper. Now you are ready to assemble your delicious lettuce cups! To keep your chicken juicy, start with boneless, skinless thighs. These have more fat than breasts, making them tender. Cut the chicken into bite-sized pieces. This helps them cook evenly. Sauté the chicken in hot oil for about 5-7 minutes. Make sure to stir often. This keeps the chicken from sticking and allows it to brown well. To thicken your teriyaki sauce, use a mix of honey and soy sauce. These ingredients add flavor and help make the sauce sticky. Cook the sauce on medium heat after adding it to the chicken. Allow it to simmer for 5-10 minutes. This lets the sauce reduce and thicken naturally. If you want it thicker, you can add a cornstarch slurry. Mix one teaspoon of cornstarch with one tablespoon of water. Stir this into the sauce as it cooks. When serving, use fresh romaine or butter lettuce. This gives the cups a crisp texture. Spoon the teriyaki chicken mixture into the center of each leaf. Don’t overfill, or they will tear. Garnish with sliced green onions and sesame seeds. This adds color and extra crunch. For a fun touch, serve with lime wedges on the side. A squeeze of lime adds brightness to each bite. Enjoy your flavorful and fresh snack! Pro Tips Marinate for Extra Flavor: For enhanced taste, marinate the chicken in the teriyaki sauce for at least 30 minutes before cooking. This allows the flavors to penetrate the meat more deeply. Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. Fresh ginger and garlic can significantly elevate the overall flavor profile of your dish. Customize Your Heat: Adjust the amount of crushed red pepper flakes based on your heat preference. You can also add sriracha or a splash of chili sauce for an extra kick. Fresh Serve: Serve the lettuce cups immediately after assembling for the best texture. If preparing in advance, keep the chicken mixture and lettuce leaves separate until serving to maintain crispness. {{image_4}} You can swap chicken for other proteins. Tofu is a great choice for a veggie option. Just press and cube the tofu before cooking. Shrimp also works well. Use peeled and deveined shrimp for a quick cook. Each protein brings its own taste and texture. Feel free to mix up the veggies in your cups. Try adding diced cucumbers for a fresh crunch. You can also use chopped mushrooms for a meaty feel. Bell peppers come in many colors, so mix them for a vibrant look. Different greens like spinach or arugula can add a peppery taste, too. Adjust the flavors to fit your taste. For heat, add more crushed red pepper flakes. You can also use sriracha or chili paste for a kick. If you prefer it sweeter, add a little more honey or even some pineapple chunks. Balancing sweet and spicy creates a fun flavor that everyone will love. To keep your Teriyaki Chicken Lettuce Cups fresh, start by letting them cool. Place any leftover chicken mixture in an airtight container. Store it in the fridge for easy access later. For the lettuce cups, keep them separate. Wrap the leaves in damp paper towels and place them in a plastic bag. This helps maintain their crispness. When you're ready to enjoy your leftovers, reheat the chicken mixture. Use a skillet over medium heat. Stir it gently until it’s warmed through. You can also use a microwave. Heat in short bursts, about 30 seconds at a time, stirring in between. Avoid overcooking, as this can dry out the chicken. In the fridge, your leftover chicken should last for about 3 to 4 days. If you want to keep it longer, freeze it. In the freezer, the chicken can stay good for up to 3 months. Just ensure you use a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight before reheating. Yes, you can prepare the teriyaki chicken ahead. Cook the chicken and mix it with the sauce. Store this in the fridge. You can keep it for up to three days. When ready to serve, warm it in a skillet. Then, fill your lettuce cups just before eating. This keeps the lettuce crisp and fresh. Romaine and butter lettuce work great for this recipe. Romaine has a nice crunch. It holds the filling well. Butter lettuce is soft and tender. Both types make perfect cups. You can also try iceberg lettuce for a crisp bite. Choose any lettuce you like that can hold the filling. To make teriyaki chicken gluten-free, use gluten-free soy sauce. Look for tamari, a great option. Check the honey and rice vinegar labels too. Most are gluten-free, but it’s best to verify. This way, you can enjoy the dish without worry. Serve it in the same fresh lettuce cups for a tasty meal. This blog post covered a tasty recipe for teriyaki chicken lettuce cups. We looked at the key ingredients and why fresh ones matter. You learned the step-by-step process for prepping and cooking. I shared tips for juicy chicken and a rich sauce. Remember, feel free to try different proteins and veggies. Store any leftovers for later meals. Enjoy making this dish your own. Cooking should be fun and easy!

Teriyaki Chicken Lettuce Cups

A fresh and flavorful dish featuring diced chicken thighs in a savory teriyaki sauce, served in crisp lettuce cups.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 cup low-sodium soy sauce
  • 1 cup honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flakes (optional, for a spicy kick)
  • 1 cup shredded carrots
  • 1 half bell pepper (any color), finely chopped
  • 1 cup green onions, sliced
  • 1 head romaine or butter lettuce, leaves carefully separated for cups
  • to taste sesame seeds, for garnish

Instructions
 

  • In a large skillet, warm up the vegetable oil over medium-high heat until shimmering.
  • Add the diced chicken thighs to the skillet. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is well-browned and cooked through.
  • Mix in the minced ginger and garlic, cooking for an additional 1-2 minutes or until they become fragrant and slightly softened.
  • In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and if desired, the crushed red pepper flakes.
  • Pour the prepared sauce over the browned chicken in the skillet. Stir everything together to ensure the chicken is well-coated. Allow it to simmer for 5-10 minutes, adjusting the heat as necessary, until the chicken is cooked through and the sauce has thickened slightly.
  • Remove the skillet from heat, then gently fold in the shredded carrots and finely chopped bell pepper until evenly mixed with the chicken and sauce.
  • For each lettuce leaf, spoon a generous amount of the teriyaki chicken mixture into the center, creating a beautiful filling.
  • Top each lettuce cup with a sprinkle of chopped green onions and sesame seeds for an added crunch and burst of flavor.

Notes

Arrange the filled lettuce cups on a colorful platter, garnished with extra sesame seeds and a few slices of lime for a pop of color and an optional zesty touch.
Keyword appetizer, chicken, healthy, lettuce cups, teriyaki