Teriyaki Chicken Lettuce Cups
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 2 small sweet potatoes, peeled and cubed
  • 4½ tbsp canola oil, divided
  • ¾ kosher salt, divided
  • 1 ½ lb chicken thigh, chopped
  • 1 small zucchini, diced
  • ½ red onion, diced
  • 2 cloves garlic, chopped
  • ½ cup teriyaki sauce
  • ⅛ tsp black pepper
  • Leaves of iceberg or romaine lettuce
  • Chopped green onion, for garnish
Instructions
  1. Preheat oven to 425 degree F. Toss sweet potatoes with 1½ tablespoons oil and ½ tsp salt. Spread in a single layer on a baking sheet. Bake until crispy, about 15-20 minutes. Set aside.
  2. Heat 2 tablespoons oil in a nonstick skillet over medium high heat. Add chicken and cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer to a bowl.
  3. Heat the remaining 1 tablespoon oil. Add the zucchini, onion and garlic; cook, stirring often, until tender, about 3 minutes. Return chicken to skillet and then add teriyaki sauce, black pepper and ¼ teaspoon salt. Stir to combine.
  4. Spoon filling into open lettuce leaves then sprinkle with sweet potatoes and green onions. Roll up and enjoy.
Notes
Recipe by John Beatty as featured in the June 3, 2016 issue of People Magazine.
Recipe by Salu Salo Recipes at https://salu-salo.com/teriyaki-chicken-lettuce-cups/