Ingredients
Chicken and Vegetables
- 2 pounds boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 small head of broccoli, diced (about 1½ cups)
- 1 red bell pepper, diced (about 1 cup)
Teriyaki Sauce
- 3 tablespoons cornstarch
- ¾ cup brown sugar
- ½ cup soy sauce or tamari
- 3 teaspoons honey
- ½ teaspoon ground ginger
- ½ teaspoon granulated garlic powder
Additional Vegetables and Garnishes
- ¾ cup shredded carrots
- 1 (5-ounce) can water chestnuts, drained and roughly chopped
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- 18 butter or green lettuce leaves (from 1 to 2 heads)
- ½ cup chopped cashews
- 3 green onions, thinly sliced (optional)
- Sesame seeds (optional)
Instructions
- Season the chicken: Sprinkle kosher salt evenly over the chicken pieces to season thoroughly.
- Cook chicken and vegetables: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken, diced broccoli, and red bell pepper. Cook while stirring frequently for about 8 minutes or until the chicken is cooked through and vegetables are tender-crisp.
- Prepare the teriyaki sauce: While the chicken cooks, combine cornstarch with 1¼ cups cold water in a medium bowl. Whisk in brown sugar, soy sauce (or tamari), honey, ground ginger, and garlic powder until smooth and completely mixed.
- Combine sauce and chicken: Stir the prepared teriyaki sauce, shredded carrots, and chopped water chestnuts into the skillet with the cooked chicken and vegetables. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium. Cook for about 5 minutes until the sauce thickens enough to coat the back of a spoon and the veggies are tender. Season with sea salt and freshly cracked black pepper to taste.
- Assemble and serve: Arrange the butter or green lettuce leaves on serving plates. Spoon the teriyaki chicken mixture evenly into each leaf. Sprinkle with chopped cashews, sliced green onions, and sesame seeds if using. Serve immediately for best texture and flavor.
Notes
- For a gluten-free version, use tamari sauce instead of soy sauce and ensure all other ingredients are gluten-free.
- You can substitute cashews with chopped peanuts or almonds for different nutty flavors.
- Use chicken thighs for more moist and flavorful meat, or chicken breasts for leaner protein.
- Adjust the sweetness or saltiness of the sauce by varying the brown sugar or soy sauce amounts according to your preference.
- To make it spicier, add a dash of chili flakes or sriracha to the sauce.
- These wraps can be served warm or at room temperature, making them great for meal prep or parties.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
