Scale

For the Chicken Filling:

1 lb ground chicken (or finely diced chicken breast)

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

½ cup shredded carrots

½ cup water chestnuts, diced (optional, for crunch)

2 green onions, sliced

1 head butter lettuce or romaine lettuce, leaves separated

For the Teriyaki Sauce:

¼ cup low-sodium soy sauce

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon sriracha (optional, for heat)

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For Garnish:

1 teaspoon sesame seeds

Extra sliced green onions

Prepare the Sauce:

In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, and sriracha. Set aside.

In a separate bowl, mix cornstarch with water to create a slurry.

Cook the Chicken Filling:

Heat olive oil in a large pan over medium-high heat.

Add chicken and cook for 5-6 minutes, breaking it up as it cooks.

Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.

Add shredded carrots and water chestnuts, stirring to combine.

Add the Teriyaki Sauce:

Pour the teriyaki sauce into the pan and bring to a simmer.

Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the chicken.

Remove from heat and stir in sliced green onions.

Assemble the Lettuce Wraps:

Spoon the teriyaki chicken mixture into lettuce leaves.

Garnish with sesame seeds and extra green onions.

Serve and Enjoy!

These wraps are best enjoyed fresh. Serve with a side of steamed rice or a light cucumber salad for a complete meal!