5 Minute Teriyaki Chicken Lettuce Wraps
An absolutely delicious, simple, and fast recipe to make dinners a breeze!
Ingredients
- 2 chicken breasts (sliced into 1 inch strips)
- 1 bunch boston lettuce
- ½ tsp sesame seeds (for garnish)
Teriyaki Sauce
- 1 cup water
- 2 tsp cornstarch
- 1 ½ tbsp honey
- 1 tbsp crushed garlic
- ¼ tsp ground ginger (or fresh grated)
- ½ cup soy sauce (I prefer low sodium, but you can use any)
- 1 tbsp rice vinegar
- ⅓ tbsp sesame oil
- ⅓ cup brown sugar
Tahini Drizzle Sauce
- ⅓ cup Tahini
- 2 tsp honey
- ¼ tsp salt and pepper
- 2 tbsp lime juice
- 1 tsp crushed garlic
- 3 tbsp water (feel free to add more or less for preferred thickness)
Instructions
- Dissolve cornstarch in water; add to a frying pan on medium heat. Then add all other sauce ingredients to the same pan. Allow to reach a slight simmer.
- Add in chopped chicken to the sauce and cook until chicken is thoroughly cooked through (about 5 minutes). Using a spatula - squish down the chicken until it rips a little and mix into the sauce again.
- Transfer to a shareable bowl (or individual portions), and garnish with sesame seeds.
- Enjoy!
Notes
- I find that the best coverage with the sauce happens when, rather than shredding the chicken post-cooking, I press it until the fibers tear a little and let the sauce penetrate, without removing that crispy edge.
- You can EASILY use a premade teriyaki sauce when cooking this. My personal favourite is the VH Teriyaki Sauce (sadly Amazon seems to only sell them in packs of 12).
- If you do use a premade sauce, make sure to go with the thicker variety. The thin one won't coat your chicken enough. In a pinch, just mix a 1/4 cup of water and 1/2 tsp of cornstarch before adding the watery variant to thicken it.
- If you have the extra time, I’d say make the sauce ahead of time and store in the fridge until ready to use. It stays fresh a long time and saves time by just requiring chicken to be fried and sauce added near the end!