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Teriyaki Chicken Lettuce Wraps Recipe
Ben Carraoli

Teriyaki Chicken Lettuce Wraps Recipe

I have to admit, I’m completely obsessed with lettuce wraps lately! I recently made these teriyaki chicken lettuce wraps, and wow—they were a game-changer. The combination of tender chicken, crunchy vegetables, and savory-sweet teriyaki sauce instantly became my go-to weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 ¾ lbs boneless skinless chicken breasts, diced into small pieces – fresh chicken works best for juicy, tender bites.
  • 2 ½ Tbsp olive oil divided – use a mild extra virgin oil for better flavor.
  • ½ cup teriyaki sauce – I love Soy Vay Veri Veri Teriyaki Sauce for its preservative-free authentic taste.
  • 2 Tbsp water – helps thin the sauce for a perfect glaze.
  • 1 Tbsp cornstarch – ensures the sauce thickens beautifully without clumping.
  • 1 Tbsp honey – adds a natural sweetness that balances the soy flavor.
  • 1 cup sliced green onions divided – fresh green onions give a crisp, sharp bite.
  • 1 clove garlic minced – fresh garlic enhances the depth of flavor.
  • 1 red bell pepper diced – adds sweetness and crunch; avoid frozen for best texture.
  • 1 8 oz can sliced water chestnuts, chopped – keeps the wraps crisp and refreshing.
  • 1 cup shredded carrots – freshly shredded for vibrant color and texture.
  • Romaine or iceberg lettuce leaves – sturdy leaves hold the filling without tearing.
  • ½ cup roughly chopped unsalted cashews – adds a satisfying crunch.

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the chicken pieces and sauté for 3–4 minutes until cooked through. Transfer to a plate and repeat with the remaining chicken.
  2. In a small bowl, whisk together teriyaki sauce, water, cornstarch, and honey. This mixture will create a glossy, flavorful coating for the chicken. Set aside while you sauté the vegetables.
  3. Add the remaining olive oil to the skillet, then sauté garlic and ¾ cup of the green onions for about 20 seconds. Toss in diced bell pepper and chopped water chestnuts, cooking for 2 minutes until slightly tender but still crisp.
  4. Pour the sauce into the skillet with the vegetables, stirring constantly for 1 minute until thickened. Add the cooked chicken and shredded carrots, tossing everything together so each piece is coated with the delicious teriyaki glaze.
  5. Spoon the chicken mixture onto lettuce leaves. Sprinkle the remaining green onions and chopped cashews on top for extra flavor and crunch. Serve immediately for best texture.

Notes

  • I like to toast the cashews lightly in a dry skillet before adding; it enhances their nutty flavor.
  • For extra depth, I sometimes add a teaspoon of freshly grated ginger.
  • I always chop my vegetables just before cooking to keep them crisp.
  • If I have leftover chicken, I store it separately from the lettuce to prevent sogginess.
  • I often drizzle a little extra teriyaki sauce over the wraps for a more intense flavor.