Teriyaki Chicken Lettuce Wraps Tasty and Simple Dish

Ingredients

• 1 lb boneless, skinless chicken thighs, diced
• 0.25 cup teriyaki sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium red bell pepper, diced
• 1 medium carrot, shredded
• 1 stalk green onion, sliced
• 1 head iceberg or butter lettuce, leaves separated
• 1 tablespoon sesame seeds
• to taste salt and pepper

Instructions

1. In a medium bowl, mix the diced chicken thighs with the teriyaki sauce, ensuring the chicken is well coated. Let it marinate for at least 15 minutes.
2. Heat the sesame oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the marinated chicken to the skillet. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
4. Stir in the diced red bell pepper and shredded carrot, cooking for an additional 3-4 minutes until the vegetables are tender but still crisp. Season with salt and pepper to taste.
5. Remove from heat and sprinkle with sliced green onions and sesame seeds.
6. To serve, spoon a generous amount of the teriyaki chicken mixture onto a lettuce leaf. Wrap it up and enjoy as a delightful, low-carb meal.