Chicken Lettuce Wraps (Print Version)
# Ingredients:
→ Lettuce Wraps
01 -
8 slices of pineapple from a can
02 -
A handful of green onions, sliced thin
03 -
1 cup of shredded Monterey Jack cheese
04 -
1 tablespoon of olive oil
05 -
2 pounds of chicken breasts, chopped into small pieces, no skin or bones
06 -
1 head of Romaine lettuce
07 -
Optional: Toasted sesame seeds
→ Teriyaki Sauce
08 -
2 tablespoons of warm water (for mixing cornstarch)
09 -
2 tablespoons of brown sugar
10 -
1 teaspoon of ground ginger
11 -
½ cup of soy sauce (low sodium)
12 -
2 teaspoons of minced garlic
13 -
¼ cup of regular sugar
14 -
1 tablespoon of cornstarch
15 -
¼ cup of water
16 -
2 tablespoons of red wine vinegar
# Instructions:
01 -
Grab a little saucepan and heat it on medium. Mix the soy sauce, water, a splash of red wine vinegar, both sugars, garlic, and a pinch of ginger. Stir until the sugar’s gone. In a small bowl, mix warm water and cornstarch until there are no lumps. Slowly pour this into the sauce, whisking, and let it thicken as you simmer. Let it cool and set aside.
02 -
Warm up olive oil in a big skillet over medium-high heat. Throw in the chicken pieces and sprinkle on some salt and pepper. Cook until the pieces lose their pink color and get nicely browned. Add most of the teriyaki sauce to coat the chicken, saving a bit for later as a dip or drizzle.
03 -
Pull apart the Romaine leaves. Rinse them well under water, then dry them with a towel.
04 -
Take each cleaned lettuce leaf and scoop a big spoonful of the teriyaki chicken inside. Add some Jack cheese, green onion slices, and a pineapple ring on top. Sprinkle sesame seeds if you like. Serve with extra sauce on the side for dipping or drizzle it on top before enjoying.
05 -
Dry the canned pineapple slices with paper towels after draining the juice. Use a big skillet to caramelize them until they turn golden on both sides.