Chicken Teriyaki Lettuce Wraps [Easy Low-Carb Dinner]
These teriyaki chicken lettuce wraps are the perfect quick lunch or weeknight dinner recipe. Made with pan-fried shredded chicken and homemade teriyaki sauce, this sweet and tangy filling is held in beautiful lettuce cups for a light finish.
Servings 4 people
Ingredients
- 1 lb chicken breasts diced into small pieces
- 1 tbsp coconut oil
Sauce
- 2 tbsp fresh ginger grated
- 1 red chilli deseeded and chopped
- 2 cloves garlic crushed
- ¼ cup soy sauce
- 3 tbsp honey
For Serving
- romaine lettuce
- sesame seeds (optional)
- 3 tbsp cashews roughly chopped (optional)
- 1 green onion thinly sliced
Instructions
- Heat coconut oil in a pan or skillet over medium heat. Add chicken pieces and cook for 5 minutes, or until cooked through.
- Remove the chicken from the pan and set aside in a bowl.
- In the same pan still over medium heat, add the ginger, garlic and chilli to the pan and cook for 1 minute, stirring continuously
- Add soy sauce and honey and stir well. Allow to simmer for 3-5 minutes, stirring constantly to stop it from burning.
- Once the sauce starts to turn thick, add the chicken to the pan and stir the mix together. Cook for a further minute at medium-low and then remove the pan from the heat.
- Distribute the mix evenly across each of your lettuce cups, topping each one off with thinly sliced onion, cashews and sesame seeds. Pour any remaining suace over wraps for more flavor. Serve and enjoy.