Creado con IA
Asian Style Teriyaki Chicken Lettuce Wraps
35 min 344 kcal por ración Media
Ingredientes
4 Raciones
- boneless skinless chicken thighs500 g
- butter lettuce leaves8 leaves
- teriyaki sauce60 ml
- carrot, julienned1 medium (about 60g)
- cucumber, julienned1 small (about 100g)
- sesame seeds2 tablespoons
- green onions, sliced2 stalks
Preparación
- 1
Cut the boneless skinless chicken thighs into small bite-sized pieces.
- 2
Heat a non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- 3
Pour the teriyaki sauce over the cooked chicken. Stir well to coat all the pieces and cook for an additional 2-3 minutes until the sauce thickens slightly and glazes the chicken. Remove from heat.
- 4
Wash and pat dry the butter lettuce leaves. Lay them out on a serving platter.
- 5
Prepare the vegetables: julienne the carrot and cucumber, and slice the green onions.
- 6
To assemble, place a generous spoonful of teriyaki chicken onto each lettuce leaf. Top with julienned carrot, cucumber, and sliced green onions.
- 7
Sprinkle each wrap with sesame seeds for added flavor and crunch.
- 8
Serve immediately and enjoy your Asian Style Teriyaki Chicken Lettuce Wraps!
