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When it comes to quick, healthy meals that don’t skimp on flavor, Teriyaki Chicken Lettuce Cups stand out as a top choice. This dish combines the savory goodness of teriyaki chicken with the crisp freshness of lettuce, creating a delightful balance that is both satisfying and guilt-free. As more people seek healthier eating options, these lettuce cups emerge as a low-carb, gluten-free alternative that doesn’t compromise on taste. Whether you're looking for a quick weeknight dinner, a light lunch, or an impressive dish to serve at your next gathering, Teriyaki Chicken Lettuce Cups are sure to impress.

Teriyaki Chicken Lettuce Cups

Discover the delicious balance of flavors in Teriyaki Chicken Lettuce Cups, a quick and healthy meal option perfect for any occasion. This satisfying dish combines savory teriyaki chicken with fresh, crisp lettuce leaves, making it low-carb and gluten-free. Perfect for busy weeknights or elegant gatherings, these customizable cups are a fun cooking experience for friends and family. Enjoy the vibrant colors and textures while indulging in a guilt-free treat that’s packed with nutrients.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 tablespoon vegetable oil

2 cloves garlic, finely minced

1 tablespoon fresh ginger, grated for maximum flavor

1/4 cup low sodium soy sauce

2 tablespoons honey or maple syrup (for sweetness)

1 tablespoon rice vinegar (for acidity)

1 tablespoon mirin (optional for added depth)

1 teaspoon sesame oil (for finishing)

1 cup water chestnuts, diced for crunch

2 green onions, thinly sliced for garnish

1/4 cup fresh cilantro, chopped (optional)

1 head of butter or romaine lettuce, leaves carefully separated

Sesame seeds, for garnish

Instructions
 

Prepare the Marinade: In a medium bowl, thoroughly whisk together the soy sauce, honey (or maple syrup), rice vinegar, mirin (if using), grated ginger, and minced garlic until well combined. Set the marinade aside to allow the flavors to meld.

    Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the diced chicken thighs in a single layer. Sauté for about 6-8 minutes, turning occasionally, until the chicken is evenly browned and cooked through.

      Add Flavor: Once the chicken is browned, pour the prepared marinade over the chicken in the skillet. Bring the mixture to a gentle simmer and allow it to cook for an additional 5-7 minutes. Stir occasionally to ensure the chicken is coated and the sauce thickens slightly.

        Finish the Filling: After the chicken is cooked and the sauce has thickened, stir in the diced water chestnuts and cook for an extra 2 minutes until heated through. Remove the skillet from heat and drizzle the sesame oil over the chicken mixture for an extra layer of flavor.

          Prepare Lettuce Cups: Arrange the lettuce leaves on a serving platter or individual plates, making sure they are opened up and ready to hold the filling. Spoon generous amounts of the teriyaki chicken mixture into each lettuce leaf, creating delightful cups.

            Garnish and Serve: Finish the lettuce cups by topping them with the sliced green onions and chopped cilantro, if desired. Sprinkle sesame seeds over the top for an appealing crunch. Serve immediately and enjoy the fresh, flavorful bites!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4