Teriyaki Chicken Lettuce Wraps (Print Version)
# Ingredients:
→ Lettuce Wraps
01 -
1 tablespoon olive oil
02 -
2 pounds boneless skinless chicken breasts, cut into bite-size pieces
03 -
1 cup shredded Jack cheese
04 -
8 canned pineapple slices
05 -
1 head Romaine lettuce
06 -
Sliced green onions
07 -
Toasted sesame seeds (optional)
→ Teriyaki Sauce
08 -
½ cup low sodium soy sauce
09 -
¼ cup water
10 -
2 tablespoons red wine vinegar
11 -
2 tablespoons brown sugar
12 -
¼ cup granulated sugar
13 -
2 teaspoons minced garlic
14 -
1 teaspoon ground ginger
15 -
1 tablespoon cornstarch
16 -
2 tablespoons warm water
# Instructions:
01 -
In a small saucepan over medium heat, mix soy sauce, ¼ cup water, red wine vinegar, sugars, garlic, and ginger. Stir with a whisk until sugar is dissolved. In a small bowl, whisk together 2 tablespoons of warm water and cornstarch until cornstarch is completely dissolved. Slowly whisk cornstarch mixture into the sauce and simmer until thickened. Remove from heat and set aside until ready to use.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces to the skillet and season with salt and pepper. Cook chicken until no longer pink, turning over pieces to brown evenly. Stir in about 2/3 of the teriyaki sauce to coat the chicken. Reserve the remaining sauce for drizzling or dipping.
03 -
Separate Romaine lettuce leaves. Wash and pat dry.
04 -
Place a heaping spoonful of teriyaki chicken in each of the lettuce leaves. Top with Jack cheese, sliced green onions, and a slice of pineapple. Garnish with toasted sesame seeds. Serve while chicken is still warm with extra sauce on the side for dipping or drizzle on top before serving.
05 -
Drain the juice from the pineapple and pat them dry with paper towels. Place them in a large skillet and caramelize until golden brown on both sides.