TERIYAKI CHICKEN LETTUCE WRAPS

 TERIYAKI CHICKEN LETTUCE WRAPS

Super tasty and easy to make lettuce wraps with that irresistible teriyaki flavor. Perfect recipe for a busy day. The whole family will love them!

 

Ingredients:

Chicken:

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon each salt & pepper
• 1 tablespoons coconut oil

Teriyaku Sauce:

• 1 head lettuce washed and leaves separated, butter lettuce, gem lettuce or your choice
• 3 tablespoons salted peanuts or cashews for paleo version, roughly chopped
• 1/4 cup coconut aminos for soy free version or gluten free tamari/soy sauce
• 2 tablespoons freshly grated ginger
• 1 red chilli deseeded and chopped
• 2 carrots peeled into thin strips
• 2 cloves garlic, crushed
• 3 tablespoons honey

Optional Toppings:

• green onion sliced
• sesame seeds

 

Instructions:

1. Add the coconut oil to a pan or skillet and warm on a medium high heat. When the oil is melted and hot add the chicken and cook for 5-7 minutes until cooked through. Remove the chicken from the pan and set aside for a few minutes as you make the sauce
2. Add the chilli, garlic and ginger to the pan and cook for 1 minutes, stirring constantly. 
3. Add the honey and coconut aminos or soy sauce sauce. Stir well and bring the sauce to a boil and then reduce the heat down to medium-low or until it's only simmering and let cook for about 5 more minutes. Stir frequently to prevent burning. The sauce should reduce down and turn into a thick glaze. Add the chicken back to the pan and toss. Cook for another minute with the chicken in the sauce then remove from the heat.
4. Add a few spoonfuls of the chicken mixture into each lettuce cup and top with shredded carrot, green onions, sesame seeds and peanuts/cashews and serve. Enjoy your cooking!