Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 chopped small onion
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes
- 1 head butter lettuce or romaine lettuce (leaves separated and washed)
- 2 green onions (thinly sliced, for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the ground chicken to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
- Stir in the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- In a small bowl, whisk together the teriyaki sauce, soy sauce, rice vinegar, brown sugar, and red pepper flakes.
- Pour the sauce mixture over the chicken in the skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the chicken beautifully.
- Remove from heat.
- Spoon the teriyaki chicken mixture into individual lettuce cups.
- Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately.
- Prep Time: 15
- Cook Time: 20