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Teriyaki Chicken Lettuce Wraps
Ground chicken and chopped veggies make a delicious filling for these fresh and easy lettuce wraps. If you can’t find butter lettuce leaves, Romaine makes a suitable substitute.
- 1 tbs. olive oil
- 1 lb. all-white-meat ground chicken
- 1/2 tsp. salt
- 1 medium red pepper, chopped (about 1 cup)
- 1/2 small yellow onion, chopped (about 1/2 cup)
- 1 head butter lettuce, leaves separated and rinsed
- Store-bought Thai peanut sauce, sliced green onions, and chopped salted peanuts, if desired
- 1/8 cup water
- 2 tsp. corn starch
- 5 ounces lower sodium soy sauce or tamari
- 1/3 cup honey
- 1/8 cup rice vinegar
- 1.5 cloves garlic, minced
- 1/2 tsp. ground ginger
In a large nonstick skillet over medium-high heat, heat half of the olive oil. Add the chicken to skillet, sprinkle with salt and cook, breaking the chicken into small pieces. Cook for about five to seven minutes or until the chicken is cooked through and no pink remains. Drain and transfer the chicken to a clean plate.
Add the remaining olive oil to the skillet along with the red pepper and onion and cook for five to seven minutes, stirring frequently, until the peppers are softened and the onions begin to brown.
Prepare the Teriyaki Sauce. In a small bowl, stir together the water and corn starch to make a semi-liquid mixture. Set aside. In a saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger. Cook, stirring frequently, until the mixture starts to simmer. Add the corn starch mixture to the pot and simmer, stirring constantly for one to two minutes or until the mixture thickens slightly. Remove from heat.
Reduce the heat to low, then add the chicken to the skillet along with the Teriyaki Sauce and cook for one minute to heat. Remove from heat.
Use a slotted spoon to place the chicken mixture into the lettuce leaves. Top each with a drizzle of peanut sauce, some sliced green onions, and chopped peanuts if desired.