Teriyaki Chicken Lettuce Wraps

Ingredients

For the teriyaki sauce:

    1/4 cup (60 ml) low-sodium soy sauce (or tamari, for gluten-free)
    1 teaspoon cornstarch
    3 tablespoons water, divided
    2 medium cloves garlic, minced
    1 teaspoon grated fresh ginger
    2 tablespoons mirin
    2 tablespoons honey
   
   
For serving:

    1 head butter lettuce, leaves separated and rinsed
    Roasted peanuts, chopped
    Chopped cilantro
    Thinly sliced scallions
   
For the chicken filling:

    2 tablespoon olive oil, divided
    1/2 cup diced red onions (1/4 of a large red onion, or 1/3 of a small one)
    1 pound (450 g) ground chicken
    Kosher salt
    1 medium zucchini, diced
    1 medium red bell pepper, seeded and diced
    1 scallion, thinly sliced
    1/2 teaspoon sesame oil




Method

1 Prepare the teriyaki sauce: Combine the soy sauce, 2 tablespoons of the water, mirin, honey, minced garlic, and grated ginger in a saucepan. Bring everything to boil over medium warmth.

Dissolve the cornstarch with the ultimate tablespoon of water and upload to the teriyaki sauce. Reduce warmness to medium-low, and allow the sauce simmer till it starts to thicken, about 30 seconds to a minute.

Turn off the heat and allow the sauce to cool. The sauce will thicken a bit greater as it cools. You should have approximately 1/2 to 3/four cup of sauce.

2 Cook the hen: Heat 1 tablespoon of olive oil in a sauté pan over excessive warmth. Add half of of the diced red onions and prepare dinner until they begin to melt, approximately 2 mins. Add ground chook and a pinch of kosher salt. Using your spatula, cut up hen into smaller portions. Stir occasionally until the chook is cooked via, 5 to 7 minutes. Transfer the hen to a clean plate.

Three Cook the vegetables: Quickly wipe down the pan and heat any other tablespoon of olive oil over medium heat. Add the last diced pink onions and cook till they melt, about 2 minutes. Add the zucchini and crimson pepper, and cook dinner, stirring sometimes, until the peppers start to soften, three to 4 mins. Stir the sliced scallions and cooked hen into the pan with the cooked veggies.

4 Add the teriyaki sauce: Drizzle 6 tablespoons of the organized teriyaki sauce and half teaspoon sesame oil into the pan and stir. Save the relaxation of the teriyaki sauce for drizzling over wraps. Turn off warmth, flavor, and regulate seasonings if needed.

5 To serve: Place several spoonfuls of filling onto a lettuce leaf. Top with chopped peanuts, cilantro, scallions, and an extra drizzle of teriyaki sauce, if preferred. Leftover teriyaki sauce will maintain for about every week in the fridge.

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