Teriyaki Chicken Lettuce Wraps Flavorful and Easy Meal

Ingredients

• 1 lb boneless, skinless chicken thighs, finely diced
• 1 cup low-sodium soy sauce
• 1 cup honey
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1 cup green onions, sliced
• 1 cup bell pepper, finely chopped
• 1 cup carrots, grated
• 1 tablespoon sesame oil
• to taste salt and pepper
• 1 head butter lettuce or iceberg lettuce, leaves separated
• for garnish sesame seeds

Instructions

1. In a medium bowl, mix together the soy sauce, honey, rice vinegar, minced ginger, and minced garlic. Set aside.
2. In a large skillet, heat the sesame oil over medium-high heat. Add the diced chicken thighs and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Once the chicken is cooked, pour the teriyaki sauce mixture over it. Stir well to coat the chicken and let it simmer for about 3-4 minutes until the sauce thickens slightly.
4. Add in the chopped bell pepper and grated carrots, stirring to combine, and cook for an additional 2 minutes until the vegetables are slightly tender. Stir in the sliced green onions at the end.
5. To assemble the wraps, take a lettuce leaf and fill it with a scoop of the teriyaki chicken mixture. Sprinkle sesame seeds on top for added crunch and flavor.
6. Repeat this process until all the filling is used.