Servings: 4 cups
Calories: 250kcal
Equipment
- skillet
- cutting board
- knife
- Measuring cups
- Measuring spoons
- Serving platter
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons vegetable oil for cooking
- 1/4 cup teriyaki sauce key flavoring
- 1 tablespoon soy sauce
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- to taste salt
- to taste pepper
For the Assembly
- 1 head butter lettuce or iceberg lettuce
- 1/2 cup shredded carrots
- 1/2 cup diced cucumber
- 1/4 cup sliced green onions
- to taste sesame seeds for garnish
Instructions
Main Steps
- Heat the Oil: In a large skillet, warm 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- Cook the Chicken: Add 1 pound of diced chicken breasts, seasoning with salt and pepper. Cook for about 5-7 minutes.
- Add the Sauce: Stir in 1/4 cup of teriyaki sauce, 1 tablespoon of soy sauce, 1 teaspoon of minced garlic, and 1 teaspoon of minced ginger. Cook for an additional 2-3 minutes.
- Prepare the Lettuce: Wash 1 head of butter lettuce, separating the leaves. Pat them dry.
- Mix the Veggies: Combine 1/2 cup of shredded carrots, 1/2 cup of diced cucumber, and 1/4 cup of sliced green onions.
- Assemble the Cups: Spoon the teriyaki chicken mixture into the center of each lettuce leaf.
- Add the Toppings: Top each lettuce cup with the carrot, cucumber, and green onion mixture.
- Garnish with Seeds: Sprinkle sesame seeds over the assembled cups.
- Serve Immediately: Enjoy the lettuce cups right away as a light meal or appetizer.
Notes
Optional: Drizzle with extra teriyaki sauce for extra flavor!
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 15g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2500IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1.5mg
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