Teriyaki chicken luscious wrapped in lettuce

  • By J.M. Hirsch Associated Press
  • Tuesday, March 4, 2014 9:02pm
  • Life

Here’s a simple chicken that is served in lettuce wraps.

The recipe comes together quickly, but has wonderful savory, yet light, flavors that work perfectly for family dinners or for adults with cocktails.

Teriyaki chicken lettuce wraps

¼ cup low-sodium soy sauce

¼ cup honey

1 tablespoon grated fresh ginger

1 teaspoon garlic powder

1 teaspoon hot sauce

1 teaspoon fish sauce

3 medium carrots, cut into chunks

1 small yellow onion, quartered

1½ pounds boneless, skinless chicken thighs

2 tablespoons canola or vegetable oil

1 tablespoon cornstarch

2 tablespoons cool water

1 head Boston lettuce, separated into leaves (or similar broad, tender lettuce)

In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside.

In a food processor, combine carrots and onion. Pulse until finely chopped.

Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce, then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about ¼ to ½ inch.

In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for 2 minutes.

Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side.

Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.

Makes 8 servings. Per serving:190 calories; 60 calories from fat (32 percent of total calories); 7 g fat (1g saturated; 0 g trans fats); 70 mg cholesterol; 15 g carbohydrate; 1 g fiber; 11 g sugar; 18 g protein; 460 mg sodium.

More in Life

‘The Shape of Water’: 1950s creature feature meets 2017 allegory

Director Guillermo del Toro’s allegory bears his fetishes for monsters and surrealistic environments.

‘Ferdinand’ a modern take on the beloved children’s story

The lovable bull is back in an enjoyable but spotty animated film from the makers of “Ice Age.”

Art mimicks reality in engrosing ‘On the Beach at Night Alone’

The Korean film tells the story of an actress recovering from an affair with a married director.

Everett’s Michael ‘Scooby’ Silva is the leader of the (dog) pack

Since 2012, he’s built a thriving business walking dogs while their owners are at work.

Student winners to perform concertos with Mukilteo orchestra

This annual show is a partnership with the Snohomish County Music Teachers Association.

Seattle Men’s Chorus brings sassy brassy good time to Everett

The annual show, this year at the Historic Everett Theatre, has warmth of brass and pinch of sass.

This harp concert is worth the journey to Everett

Annual holiday show by Bronn and Katherine Journey is Wednesday at Everett Performing Arts Center.

Still looking for that one special recipe for the holidays?

Columnist Jan Roberts-Dominguez shares her traditional recipes for cheese soup and chocolate sauce.

How to saute mushrooms to crispy, browned perfection

Various levels of heat affect our scrumptious fungus: There’s “sweating” and then there’s “sauteing.”

Most Read