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Healthy Teriyaki Chicken Lettuce Cups

Delicious bite-sized wraps that combine seasoned diced chicken with fresh veggies, nestled in crisp lettuce leaves—a healthy and satisfying meal option.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb chicken breast, diced Use Halal-friendly chicken.
  • 1/4 cup low-sodium soy sauce Ensure it's low-sodium for a healthier dish.
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
For Assembly
  • 1 head Lettuce leaves (Romaine or Butter) Choose large leaves for better holding capacity.
  • Sesame seeds and green onions for garnish Add for freshness.

Method
 

Preparation
  1. In a medium bowl, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Whisk until well blended.
  2. Add the diced chicken to the marinade, ensuring it’s evenly coated. Let it sit for about 10 minutes to absorb the flavors.
Cooking
  1. Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for about 7-10 minutes, stirring occasionally until the chicken is fully cooked and slightly caramelized.
Assembly
  1. While the chicken is cooking, carefully wash and separate the lettuce leaves.
  2. Spoon the cooked teriyaki chicken into each lettuce cup. Top with sesame seeds and chopped green onions.
  3. Arrange the lettuce cups on a platter and serve immediately while they’re warm.

Notes

These cups are best enjoyed fresh, but if you have leftovers, store the chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat. For the best texture, store lettuce leaves separately and assemble before serving.