Teriyaki Chicken Lettuce Wraps

  I told my friend, Kim from The Sunflower Supper Club, that we just might be Foodie Sisters separated at birth, or maybe just the lunch line.  All I know, is that what she posts, I print, make and LOVE…every single time!

These Teriyaki Chicken Lettuce Wraps are amazing. The homemade Teriyaki sauce is GORGEOUS!  And makes the dish in my opinion!

Teriyaki Chicken Lettuce Wraps

(click title for easy printable)

adapted from Sunflower Supper Club

Teriyaki Chicken Lettuce Wraps (2)

Ingredients

FOR THE GLAZE:

  • ½ cups Soy Sauce
  • ¼ cups Brown Sugar
  • ¼ cups Honey
  • ½ cups Red Wine Vinegar
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Ginger
  • 2-½ Tablespoons Cornstarch

FOR THE FILLING:

  • 1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces
  • ½ teaspoons Pepper
  • 2 Tablespoons Sesame Oil
  • ½ cups Onion, Diced
  • 1 Tablespoon Garlic, Minced
  • ½ teaspoons Dried Crushed Red Pepper Flakes
  • ½ whole Lime Juiced, (about 1 1 /2 Tablespoons)
  • 1 whole Red Bell Pepper, Diced
  • 4 sprigs Green Onions, Sliced
  • 2 whole carrots, peeled and thinly sliced
  • ½ cups Dry Roasted Peanuts Or Cashews
  • 12 whole Lettuce Leaves, Boston or Romaine Hearts work best because they are a stiffer leaf {not pictured}
  • 1 box Fried Rice, made according to package directions

FOR GARNISH:

  • Cilantro
  • Soy Sauce

In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil. Take 1/3 cup of sauce and put in a small bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside.

Season the diced chicken with pepper. Heat a large nonstick skillet over medium high heat and add the sesame oil. Sautee the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using; cook another minute. Pour the glaze into the skillet with the chicken. Add the lime juice, red bell pepper, carrots green onions, peanuts or cashews and sautee a few more minutes. Remove from heat for a few minutes before serving so you don’t wilt your lettuce “shell”.

Spoon a few Tablespoons of fried rice, followed by  1/4 cup of the mixture into a lettuce leaf and garnish with fresh cilantro.

Enjoy!

~T

Teriyaki Chicken Lettuce Wraps (1)

Advertisements

Oriental Lettuce Wraps

  As you can tell, we had a very non-traditional meal for Easter supper, Lettuce Wraps and fried rice, but boy was it good!  This recipe feeds a crowd, so half it if you have less mouths to feed.  I’d say this would feed about 14 people.

Oriental Lettuce Wraps

adapted from Pampered Chefs “All the Best” Cookbook (my favorite one!)

Oriental Lettuce Wraps

Ingredients

  • 4 packages Oriental Ramen Noodles With Seasoning Packet
  • 2 cups Seasoned, Cooked Chicken, Roughly Chopped
  • 3 whole Peppers: I Like Yellow, Orange And Red
  • 1 cup Green Onions, Sliced
  • 4 Tablespoons Soy Sauce (do Reduced Sodium Because Of Ramen’s High Salt Content)
  • ½ teaspoons Cayenne Pepper
  • 4 teaspoons Sesame Oil
  • 4 cloves Garlic, Pressed
  • 1 Inch Piece Of Ginger Root, Pressed (Or Peeled And Chopped Finely)
  • 2 cups Carrot Shreds
  • 1 whole Cucumber, Seeded And Cut Into Thin Strips
  • Lettuce: Butter, Boston, Leaf Lettuce, Whatever You Like As Long As It Can Hold The Noodle Mixture Securely
  • Soy Sauce And Sweet & Sour Sauce

  In a large pot, cook 4 pkgs. Ramen noodles in 6 cups of water, breaking each packet of Ramen into small pieces. Do not follow instructions on package, instead cook WITH seasonings until al dente. Then, drain and rinse with cold water.
  Cut veggies. Set aside cucumbers and carrots for later. Slice tops and bottoms of bell peppers and chop. Cut remaining pepper (the middles) into thin strips and refrigerate until serving time.
  Place noodles, chicken, chopped bell pepper {tops & bottoms only} and green onions in a large bowl. Stir to combine.
  In a small bowl, whisk together sesame oil, soy sauce and 1/2 tsp. cayenne pepper. Pour over noodle mixture and stir to coat. Refrigerate until serving time.
  Thoroughly wash lettuce leaves, being careful not to tear and pat them dry. To serve: fill individual lettuce leaves with noodle mixture and top with cucumber, pepper strips and carrot shreds. Drizzle with soy and or sweet and sour sauce.
  No forks needed, just dig in!

Yum!

~T