Teriyaki sauce has been my family’s favorite sauce to use on any meat, seafood or stir-fries. Among our favorites are chicken teriyaki, beef teriyaki and chicken teriyaki meatballs. I usually make my own teriyaki sauce at home but sometimes, it is easier to use a store bought one, just like what I did in making these teriyaki chicken lettuce cups. As usual, I used my favorite chicken part, the thigh to make this delicious dish. Chopped chicken thighs were browned first and then returned to the pan with the sautéed zucchini, onion and garlic. The mixture was flavored with teriyaki sauce, salt and black pepper. It was then served on a lettuce leave and topped with green onions and crispy cubed sweet potatoes. The result was crunchy lettuce cups with sweet and tasty fillings. Enjoy!

Cooking Tips for Perfect Teriyaki Chicken Lettuce Cups

To get the best flavor out of your teriyaki chicken, marinate the chicken thighs for at least 30 minutes before cooking. This allows the flavors to penetrate the meat, making it more delicious. If you have time, marinating overnight is even better. Use a plastic bag or a bowl with a lid to keep the chicken coated in the sauce. When cooking the chicken, make sure your pan is hot enough to give it a nice sear. This not only adds flavor but also keeps the chicken juicy. Avoid overcrowding the pan, as this can cause the chicken to steam instead of brown. As a tip, try adding some crushed red pepper flakes to the teriyaki sauce for a little heat. If you prefer more vegetables, feel free to mix in bell peppers or snap peas for added crunch and color.

Serving Suggestions and Variations

These teriyaki chicken lettuce cups are super versatile. Serve them as an appetizer for a gathering, or make them the main dish for a casual dinner. Consider pairing them with a side of jasmine rice or quinoa to balance the flavors and fill out the meal. For a fun twist, you can substitute the lettuce with rice paper wrappers for a fresh summer roll style dish. If you’re looking for a vegetarian option, swap out the chicken for tofu or tempeh. Just be sure to press the tofu to remove excess moisture before cooking. You can also experiment with different sauces. Try adding a spicy mayo or a peanut sauce drizzle for a different flavor profile. Just remember to keep the fresh toppings like green onions and crispy sweet potatoes; they add texture and brightness to each bite.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Sure, chicken breasts will work just fine. They might not be as juicy as thighs, so just be careful not to overcook them.

What can I substitute for teriyaki sauce?

If you don’t have teriyaki sauce, a mix of soy sauce, honey, and a splash of rice vinegar can mimic the flavor pretty well. Just adjust the sweetness to your taste.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Just keep the lettuce separate so it stays crisp.

Can I make these cups ahead of time?

You can prep the chicken and veggies ahead of time and store them in the fridge. Just assemble the lettuce cups right before serving to keep everything fresh and crunchy.

What toppings go well with teriyaki chicken lettuce cups?

Green onions and sesame seeds are great options. You could also add some avocado slices or shredded carrots for extra crunch and flavor.

Teriyaki Chicken Lettuce Cups

Liza A

Savory teriyaki chicken, tender veggies, and crispy lettuce create a delightful crunch in these flavorful cups. Each bite bursts with sweet and savory goodness.

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Prep Time 20

Cook Time 20

Total Time 40

Course Appetizer

Cuisine Japanese

Servings servings

Calories 450 kcal

Ingredients

2 small sweet potatoes peeled and cubed
4 1/2 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
1/8 tsp black pepper
Leaves of iceberg or romaine lettuce
Chopped green onion for garnish

Instructions

Preheat oven to 425 degree F. Toss sweet potatoes with 1 1/2 tablespoons oil and ½ tsp salt. Spread in a single layer on a baking sheet. Bake until crispy, about 15-20 minutes. Set aside.
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.
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.
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.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 22gSaturated Fat: 3gCholesterol: 120mgSodium: 800mgFiber: 4gSugar: 6g

Keyword easy recipe, gluten-free, healthy appetizer, lettuce cups, teriyaki chicken

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