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Teriyaki Chicken Lettuce Wraps

Ingredients

  • 1 pound boneless skinless chicken breasts, diced
  • 2 Tbsps avocado oil or olive oil, divided
  • 1/2 cup light soy sauce or coconut aminos
  • 2 Tbsp water
  • 1 Tbsp raw honey
  • 1 Tbsp cornstarch or potato starch
  • 1 cup sliced green onions divided
  • 1 fresh garlic clove minced
  • 1 red bell pepper diced
  • 8 oz mushrooms chopped
  • 1 cup grated carrots
  • Romaine or iceberg lettuce leaves for serving
  • 1/2 cup roasted peanuts optional

Instructions

  • Heat 1 Tbsp of oil in a large non-stick skillet over medium- high heat. Add chicken and sautee for about 4-5 minutes, or until cooked through, tossing occasionally. Transfer chicken to a plate.
  • While chicken is cooking, whisk together soy sauce, water, cornstarch and honey, set aside.
  • Heat remaining oil in the same skillet over medium- high heat. Add garlic, bell pepper, mushrooms, carrots and sauté for 3 minutes.
  • Pour the sauce into the skillet. Add chicken, toss and warm through.
  • Sprinkle with sesame seeds, green onions and serve over lettuce leaves.