Teriyaki Chicken Lettuce Wraps
For the glaze:
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup honey
  • ½ cup red wine vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ginger
  • 2½ tablespoons cornstarch
For the filling:
  • 1 pound boneless skinless chicken breast, cut into bite sized pieces
  • ½ teaspoon pepper
  • 2 tablespoons Sesame Oil
  • ½ cup onion, diced
  • 1 tablespoon garlic, minced
  • ½ teaspoon dried crushed red pepper flakes (optional), omit if you don't like "heat"
  • ½ lime, juiced (1½ tablespoons)
  • 1 red bell pepper, diced
  • 4 green onions, sliced
  • ½ cup dry roasted peanuts or cashews
  • 8 lettuce leaves
  • Fresh Cilantro for garnish
  1. In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil. Take ⅓ cup of sauce and put in a small bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside.
  2. Season the diced chicken with pepper. Heat a large non-stick skillet over medium high heat and add the Sesame oil. Saute the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using, cook another minute. Pour the Teriyaki sauce into the skillet with the chicken. Add the lime juice, red bell pepper, green onions, peanuts (or cashews). Spoon about ½ cup of the mixture into a lettuce leaf and garnish with fresh cilantro.
  3. Cook's Notes:
  4. Don't let the red pepper flakes scare you. Start with half the amount if you are not sure. We love the little "bite" that it gives the dish.
  5. Serving size is 2 lettuce wraps per person
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/teriyaki-chicken-lettuce-wraps/