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To achieve the perfect Savory Teriyaki Chicken Lettuce Cups, it’s essential to understand the role of each ingredient. The combination of high-quality proteins, fresh vegetables, and flavorful seasonings will ensure a dish that is both delicious and nutritious.

Teriyaki Chicken Lettuce Cups

Discover the deliciousness of Savory Teriyaki Chicken Lettuce Cups, a perfect low-carb meal that combines flavor and nutrition effortlessly. This dish reimagines traditional teriyaki chicken with fresh ingredients like bell peppers and crisp lettuce for a refreshing twist. Each bite bursts with savory-sweet goodness thanks to a homemade teriyaki sauce. Ideal for light dinners or entertaining, these vibrant lettuce cups are not just tasty but also visually appealing. Follow our step-by-step guide to create this culinary delight in your kitchen and transform your dining experience.
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

2 tablespoons sesame oil

4 cloves garlic, minced

1-inch piece of fresh ginger, minced

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 cup assorted bell peppers, diced (red, yellow, or orange for vibrant color)

1/4 cup green onions, chopped (plus additional for garnish)

1/4 cup shredded carrots (optional)

1 head of butter or iceberg lettuce, leaves separated

Sesame seeds, for garnish

Instructions
 

Marinate the Chicken:

    In a medium mixing bowl, combine the diced chicken thighs, low-sodium soy sauce, honey, rice vinegar, minced garlic, and minced ginger. Toss well to ensure the chicken is evenly coated. Let the mixture marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.

      Cook the Chicken:

        Heat the sesame oil in a large skillet over medium-high heat. Once hot, add the marinated chicken (saving the remaining marinade) to the skillet. Cook for approximately 5-7 minutes, stirring frequently, until the chicken is thoroughly cooked and beautifully browned.

          Prepare the Sauce:

            Carefully pour the reserved marinade into the skillet with the chicken. Bring this mixture to a simmer over medium heat. Whisk in the cornstarch slurry and continue to cook for an additional 2-3 minutes until the sauce thickens and becomes a glossy glaze coated around the chicken.

              Incorporate Vegetables:

                Stir in the diced bell peppers and, if using, the shredded carrots. Sauté for another 2 minutes, allowing the vegetables to soften slightly while retaining their crunch and bright color.

                  Assemble the Lettuce Cups:

                    On a large serving platter, neatly arrange the individual lettuce leaves. Use a spoon to fill each leaf with the savory teriyaki chicken and vegetable mixture, ensuring an even distribution.

                      Garnish and Serve:

                        Finish by sprinkling the filled lettuce cups with chopped green onions and sesame seeds for added flavor and decorative flair. Serve immediately as an exciting and nutritious appetizer or a light main dish.

                          Prep Time, Total Time, Servings:

                            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4