Description
This Chicken Lettuce Wraps Recipe is marinated with teriyaki sauce and topped with water chestnuts, shredded carrots, chopped peanuts and cilantro.
Ingredients
Scale
Chicken:
- 1/2 pound boneless, skinless chicken tenderloins, thighs, or breasts
- 1/3 cup teriyaki sauce
- 3 tablespoons cornstarch (or almond flour if keto)
Lettuce wraps:
- 4-5 butter lettuce leaves
- 2 tablespoons peanuts, chopped
- 2 tablespoons cilantro, chopped
- 1/2 cup carrots, julienned
- 1/4 cup water chestnuts, chopped
- 1-2 tablespoon lemon juice
Instructions
- 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.
Notes
- Marinate up to 24 hours for maximum flavor
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Thai
Nutrition
- 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
