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

New documentary chronicles Obama’s last year in White House

“The Final Year” doesn’t paint the administration in rosy colors, but it isn’t too critical either.

‘Forever My Girl’ takes a page from the Nicholas Sparks genre

The film based on a novel by Heidi McLaughlin is a well-worn tale of lost love and redemption.

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

International guitar tour led by Lulo Reinhardt stops in Edmonds

International Guitar Night, now in its 18th year, is Jan. 24 at the Edmonds Center for the Arts.

New Cascadia Art Museum exhibit showcases mid-century designs

The exhibition includes ceramics, furniture, clothing, sculpture and jewelry from 1948 to 1966.

This beefy ex-cop has a delicate hobby: intricate paper-cut art

You can see Tom Sacco’s creations at the upcoming Everett Art Walk.

Slow-roasted vegetables make sumptuous sauce for pasta

Make the basic but good spaghetti with red sauce blissfully better with this recipe.

Mocking meatloaf: One man’s loaf is another man’s poison

Some don’t like it and some do. Here are six meatloaf recipes to try.

Roasted Brussels sprouts can be the apple of picky eater’s eye

Toasted sesame seeds and diced apple add flavors that compliment the sprouts’ earthiness.

Most Read