Teriyaki Chicken Lettuce Cups
280kcal
Ingredients
For the Chicken
- 1 pound Boneless, skinless chicken breasts
- 1 tablespoon Vegetable oil or sesame oil for extra flavor
- 1/2 cup Teriyaki sauce
- 2 tablespoons Soy sauce
- 2 cloves Garlic minced
- 1 tablespoon Fresh ginger minced
- to taste Salt
- to taste Pepper
For the Lettuce Cups
- 1 head Butter lettuce
- 1 cup Shredded carrots
- 1 cup Diced cucumber
- 2 tablespoons Green onions sliced
- 2 tablespoons Sesame seeds for garnish
Method
Cooking Instructions
- In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- Add the diced chicken to the skillet, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until no longer pink.
- Stir in the teriyaki sauce, soy sauce, minced garlic, and minced ginger. Cook for an additional 2-3 minutes until thickened.
- Wash and separate the lettuce leaves, patting them dry.
- Mix the shredded carrots, diced cucumber, and sliced green onions in a small bowl.
- Spoon the teriyaki chicken mixture into each lettuce leaf.
- Top with the carrot, cucumber, and green onion mixture.
- Sprinkle with sesame seeds and serve immediately.
Nutrition
Serving1cupCalories280kcalCarbohydrates10gProtein30gFat15gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat6gCholesterol80mgSodium620mgPotassium500mgFiber2gSugar4gVitamin A500IUVitamin C15mgCalcium40mgIron1mg