Teriyaki Chicken Lettuce Wraps
Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps

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Teriyaki Chicken Lettuce Wraps

Recipe by Bobby


Prep time


Cooking time




Total time



  • 2/3 cup shredded carrots

  • 2 tbsp. sesame seeds for garnish

  • 2 tbsp. sesame oil, divided

  • 1 1/2 lbs. boneless skinless chicken breasts, diced into small pieces

  • Romaine, iceberg or butter leaves

  • 1 cup Kinder’s Teriyaki Marinade & Sauce , divided

  • 1 large red bell pepper, seeded and diced

  • 1 cup green onion, sliced

  • 2/3 cup cashews or peanuts, roughly chopped

  • 1 8oz. can sliced water chestnuts, drained and chopped

  • 1 garlic clove, minced


  • Step 1
    In a large skillet, heat 1 tbsp. sesame oil over medium-high heat.
  • Step 2
    Add the chicken and cook for 3-5 minutes or until cooked through and no longer pink in the center, internal temperature should read at least 165ºF. Remove to plate.
  • Step 3
    In the same skillet heat 1tbsp. sesame oil over medium-high heat, add garlic and 2/3 cup of green onions, saute for 30 seconds.
  • Step 4
    Add bell pepper and water chestnuts and cook an additional 2 minutes.
  • Step 5
    Stir in 2/3 of the Teriyaki Sauce, saving the rest for drizzling. Cook for 1 minute, stirring occasionally.
  • Step 6
    Stir in chicken and carrots, mix throughly until mixture is heated through to your preference.
  • Step 7
    Serve over lettuce leaves and garnish with cashews, green onion and sesame seeds. Enjoy!

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