Teriyaki Chicken Lettuce Wraps
Ingredients:
1 lb (450g) boneless, skinless chicken breasts, cut into small pieces
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup bell peppers, diced
1 cup pineapple chunks, fresh or canned
8-10 large lettuce leaves, washed and dried
Sesame seeds and sliced green onions, for garnish
Directions:
In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, minced ginger, sesame oil, and cornstarch until well combined.
Add the chicken pieces to the marinade and toss to coat. Let marinate for at least 15-20 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-6 minutes.
Add diced bell peppers and pineapple chunks to the skillet. Cook for an additional 2-3 minutes, until the vegetables are tender and the pineapple is heated through.
Remove from heat and spoon the chicken mixture into lettuce leaves.
Garnish with sesame seeds and sliced green onions.
Serve immediately and enjoy!
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes