Go Back
Teriyaki Chicken Lettuce Wraps Recipe
Ash Tyrrell

Teriyaki Chicken Lettuce Wraps Recipe

I recently made these teriyaki chicken lettuce wraps, and honestly, they’ve become one of my go-to quick dinners. The balance of sweet, savory, and fresh flavors really surprised me in the best way. I love how light they feel while still being super satisfying. Plus, they’re fun to assemble and perfect for sharing
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs – thighs stay juicier and more flavorful
  • 1 tbsp olive oil – helps cook the chicken evenly without sticking
  • 2 cloves garlic minced – fresh garlic gives a stronger, richer flavor
  • 1 tbsp fresh ginger grated – adds warmth and depth; avoid powdered if possible
  • 1/3 cup low-sodium soy sauce – keeps the dish balanced not overly salty
  • 1/4 cup water – helps create a smooth sauce consistency
  • 3 tbsp honey or brown sugar – brings sweetness to balance the savory notes
  • 1 tbsp rice vinegar – adds a subtle tang that brightens the sauce
  • 1 tbsp cornstarch + 2 tbsp water slurry – thickens the sauce perfectly
  • 1 tsp sesame oil – adds a nutty aroma at the end
  • 1 cup shredded carrots – adds crunch and natural sweetness
  • 3 green onions sliced – for freshness and mild onion flavor
  • 1/4 cup chopped water chestnuts – adds a crisp texture contrast
  • Butter lettuce or romaine leaves – sturdy and perfect for wrapping
  • Sesame seeds optional – for garnish and added texture

Method
 

  1. Start by chopping the chicken into small, bite-sized pieces for quick cooking. Mince the garlic and grate the ginger fresh for the best flavor. Wash and dry your lettuce leaves carefully so they stay crisp and sturdy.
  2. In a bowl, whisk together soy sauce, water, honey, and rice vinegar until well combined. In a separate small bowl, mix cornstarch with water to create a slurry. This step ensures your sauce thickens smoothly later.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden and fully cooked through. Stir occasionally to prevent sticking and ensure even browning.
  4. Once the chicken is cooked, add garlic and ginger to the pan. Cook for about a minute until fragrant, being careful not to burn them. This step enhances the overall depth of flavor.
  5. Pour the prepared sauce into the skillet and stir well. Add the cornstarch slurry and let it simmer until the sauce thickens and coats the chicken nicely. Finish with a drizzle of sesame oil.
  6. Stir in shredded carrots, water chestnuts, and green onions. Cook briefly so they stay crisp and vibrant. This adds texture and freshness to every bite.
  7. Spoon the chicken mixture into lettuce leaves. Sprinkle sesame seeds on top if desired. Serve immediately while everything is fresh and warm.

Notes

  • I like to use chicken thighs because they stay more tender and juicy
  • Don’t skip fresh ginger—it makes a noticeable difference in flavor
  • I always add the sauce gradually to control how saucy the filling gets
  • Chilling the lettuce slightly before serving makes the wraps extra crisp
  • I sometimes double the sauce because it’s just that good