These Teriyaki Chicken Lettuce Wraps marinated with teriyaki sauce and topped with water chestnuts, shredded carrots, chopped peanuts and cilantro.
These Thai Chicken Lettuce wraps are one of the most delicious appetizers ever. If you feel like having a light lunch or dinner, I absolutely encourage trying these Thai Chicken Lettuce wraps. They are so full of flavor and you will not regret making this.
I have so many memories of when my family and I moved to Florida and we were staying in the Palm Beach Gardens area while we were house hunting. My mom and I would go to the gardens mall to shop and for lunch we loved going to P.F. Changs. We always ordered their Chicken Lettuce wraps. Although this is not a copycat recipe, it is just as good if not better. This recipe only takes about 15 minutes to make and it is is actually super healthy and tasty!
If you love this recipe, feel free to try my Air Fried Bok Choy and my Miso Tuna.
Why you will love this recipe
Versatile: I love that chicken is so versatile. You can use so many different sauces, like this teriyaki sauce. Marinating the chicken for 24 hours will give it the most flavor although you will be good marinating for just one hour.
Full of flavor: The sauce will give the chicken so much flavor. I love adding lemon on top at the end for a nice tangy kick.
Great for warm weather: I love making these during the summer, but you can make it int he winter time too. They are great for appetizers for your next dinner party, or the main course.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Teriyaki sauce
- Cornstarch (or almond flour if keto)
- Butter lettuce
- Water chestnuts
- Lemon juice
See recipe card for quantities.
Add the sliced chicken in a Ziplock or bowl and add the teriyaki sauce and the cornstarch. Shake and marinate in the refrigerator for an hour or up to 24 hours. The longer the better.
Heat a medium skillet on over medium high heat. Remove the chicken and cook for 6 minutes total, flipping once halfway, until no longer pink on the inside and the temperature reads 165°F. For thighs or breast, it should be a little longer. Transfer to a serving platter and cut into bite sized pieces.
Top the chicken on each butter lettuce.
Garnish with the carrots, water chestnuts, peanuts, and cilantro. Squeeze lemon juice onto each.
Chicken: I used chicken tenderloins but any boneless skinless chicken will work. Just make sure to cook it until it has a 165°F internal temperature.
Teriyaki sauce: I used the Kikkoman teriyaki sauce, but feel free to use any brand you want.
Cornstarch: The cornstarch will help thicken up the sauce when marinating and give the outside a crispier taste when you cook it.
Lettuce: I used butter lettuce but you can use romaine or iceberg lettuce. Butter lettuce is more aesthetically pleasing visually but all of them will taste just as good.
Peanuts: I used peanuts but you can use chopped almonds or cashews.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add sriracha at the end for a nice spicy kick. You could also top with chopped jalapeno.
- Deluxe - top with chopped cucumbers.
- Kid friendly - add crushed wonton chips on top.
Check out this Salmon Rice Bowl for another light dish.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality.
This will be good in the refrigerator for 2-3 days.
These Teriyaki Chicken Lettuce Wraps ingredients don't stand up well to freezing.
Marinating the chicken for longer will make it taste better, but marinating for at least one hour will work too.Print
Teriyaki Chicken Lettuce wraps
- Total Time: 1 Hour 10 minutes
- Yield: 4 servings 1x
These Teriyaki Chicken Lettuce wraps marinated with teriyaki sauce and topped with water chestnuts, shredded carrots, chopped peanuts and cilantro.
- ½ pound boneless, skinless chicken tenderloins, thighs, or breasts
- ⅓ cup teriyaki sauce
- 3 tablespoons cornstarch (or almond flour if keto)
- 4-5 butter lettuce leaves
- 2 tablespoons peanuts, chopped
- 2 tablespoons cilantro, chopped
- ½ cup carrots, julienned
- ¼ cup water chestnuts, chopped
- 1-2 tablespoon lemon juice
- Add the sliced chicken in a Ziplock or bowl and add the teriyaki sauce and the cornstarch. Shake and marinate in the refrigerator for an hour or up to 24 hours. The longer the better.
- Heat a medium skillet on over medium high heat. Remove the chicken and cook for 6 minutes total, flipping once halfway, until no longer pink on the inside and the temperature reads 165°F. For thighs or breast, it should be a little longer. Transfer to a serving platter and cut into bite sized pieces.
- Top the chicken on each butter lettuce. Garnish with the carrots, water chestnuts, peanuts, and cilantro. Squeeze lemon juice onto each.
- Marinate up to 24 hours for maximum flavor
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Thai
- Serving Size: 1
- Calories: 269
- Sugar: 8g
- Sodium: 502 mg
- Fat: 14 g
- Saturated Fat: 3g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 98 mg
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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