Do you ever get that craving for something that is both incredibly satisfying and feels light and healthy at the same time? Something that cures the takeout urge but doesn’t require an hour of chopping and bubbling on the stovetop? I know I do, especially around 5:30 PM when Adams (my 12 year old) starts asking if dinner is ready and Jana (9) is still trying to get in five more minutes of playtime. That’s when I turn to this magical recipe: Teriyaki Chicken Lettuce Cups. It’s a complete game-changer for a busy weeknight. This recipe is everything I love about cooking: quick, flavorful, and built around shared experience. Forget complicated Asian takeout, because this is an easy Asian chicken recipe that delivers big flavor in about 30 minutes.
The secret? A beautiful, slightly sticky, sweet and savory homemade teriyaki sauce that coats perfectly browned ground chicken teriyaki lettuce wraps. Growing up, my grandmother’s BBQ was legendary, but even she knew the power of a good marinade, no matter the cuisine. This Asian-inspired dish is our family’s answer to that quick comfort food need. Emily absolutely loves how fresh and vibrant the whole meal feels, and the kids love the interactive element. They get to build their own ‘tacos’ in the crisp lettuce cups. It’s hard to complain about vegetables when they are the vehicle for delicious, juicy teriyaki chicken filling, right? If you’re looking for a low carb, quick weeknight dinner that the whole family will fight over in the best way, you’ve found it. Grab your apron, friends. We’re making some memories.
Why You’ll Love This Teriyaki Chicken Lettuce Cups
This dish is more than just a recipe, it’s a strategy for winning dinner time. We often talk about food being fuel, but for me, cooking is about connection, right? And when a recipe is this fast and delicious, you get back precious time to spend around the table. Here are just a few reasons why these are the absolute best Teriyaki Chicken Lettuce Cups:
- Speedy 30-Minute Dinner Solution: This truly is a quick teriyaki chicken lettuce cups for meal prep or a fast family dinner. With minimal chopping and the quick-cooking nature of ground chicken, you can go from pantry to plate in under half an hour. Adams calls this ‘fast food, better.’
- Family Friendly & Customizable: The interactive nature of building your own wrap makes these kid friendly teriyaki chicken lettuce cups a huge hit. Put out bowls of toppings, like shredded carrots, crispy water chestnuts, and sesame seeds, and let the kids personalize their own wraps. Jana loves extra chopped cashews in hers!
- Healthy & Low Carb: Looking for a healthy teriyaki chicken lettuce wraps for dinner? By ditching the bun or rice for crisp butter lettuce, this becomes a fantastic high protein low carb dinner. It’s fresh, light, and doesn’t leave you with that heavy, sluggish feeling. It’s almost guilt-free comfort food.
- Delicious Homemade Teriyaki Sauce: While you can absolutely use a quality store-bought teriyaki, I prefer making my own. It allows me to control the sweetness and flavor profile, creating a perfect balance of sweet and savory chicken filling that clings beautifully to the meat. We focus on a simple combination of soy sauce or tamari, garlic, fresh ginger, and a touch of sweetness.
- Incredibly Versatile for Meal Prep: The teriyaki chicken filling holds up remarkably well in the fridge, making this an ideal recipe for meal prep friendly chicken lettuce cups. Simply store the filling separately from the lettuce leaves, and assemble when you’re ready to eat your healthy lunch bowls.
- Boosts Topical Authority: If you love satisfying recipes like this, check out my Chicken Teriyaki Rice Bowl, which uses similar flavor profiles but in a heartier presentation. And if you’re into the ‘wrapper’ concept, maybe my buffalo chicken lettuce wraps are next on your list!
This recipe satisfies that craving for satisfying Asian-inspired cuisine without the fuss. It just works. It’s also incredibly adaptable if you need a gluten free teriyaki chicken lettuce wraps version, which is easy to achieve by using tamari or coconut aminos instead of traditional soy sauce.
Ingredients for Teriyaki Chicken Lettuce Cups
We break down the ingredients into three simple groups: The Filling, The Sauce, and The Wraps/Toppings. This ensures organized cooking and prevents rushing around the kitchen trying to find everything.
For the Teriyaki Chicken Filling:
- 1 tablespoon sesame oil or vegetable oil
- 1 pound ground chicken (or ground turkey for an alternative)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup finely chopped water chestnuts (optional, but adds amazing crunch!)
For the Homemade Teriyaki Sauce (or use 1 cup of quality store-bought sauce):
- 1/2 cup soy sauce (use tamari instead of soy sauce for gluten free or coconut aminos (for soy free versions))
- 1/4 cup brown sugar or honey (reduce for sugar free teriyaki chicken lettuce wraps)
- 2 tablespoons rice vinegar or mirin
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or red pepper flakes (for spicy kick)
- 1 tablespoon cornstarch or arrowroot starch mixed with 2 tablespoons cold water (slurry)
For the Wraps and Toppings:
- 1 or 2 heads of butter lettuce (the best choice, but romaine or iceberg leaves work too!)
- 1/4 cup green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
- Optional: Shredded carrots, chopped peanuts or cashews, fresh cilantro, lime wedges.
The beauty of this recipe lies in its simplicity. We’re using everyday ingredients to create a dynamic, restaurant style flavor profile that tastes like it took all afternoon, when really, it was 30 minutes!
Easy Teriyaki Chicken Lettuce Cups | Quick 30-Minute Dinner.
How to Make Teriyaki Chicken Lettuce Cups
This process is wonderfully streamlined. If you chop your garlic, ginger, and onion first, the cooking process flies by. We’re aiming for a perfect weeknight stir fry chicken texture, where the meat is fully coated in that beautiful, glossy sauce.
Step-by-Step Instructions
- Prep the Sauce: In a small bowl, whisk together all the sauce ingredients, except the cornstarch slurry, until the sugar is dissolved. Set aside. In a separate teacup, mix the cornstarch and cold water until smooth. This is essential for getting that beautiful, sticky glaze.
- Brown the Chicken: Heat the sesame oil in a large skillet (or a wok if you have one) over medium-high heat. Add the ground chicken and break it up with a wooden spoon. Cook until it is browned all over, about 5 to 7 minutes. Drain off any excess liquid or fat from the pan.
- Sauté Aromatics: Reduce the heat to medium. Add the diced onion and cook until softened, about 3 minutes. Now, add the minced garlic and fresh ginger and cook for 60 seconds until fragrant. (Oh man, that smell alone is worth the effort, right? That classic ginger garlic teriyaki chicken aroma is intoxicating!)
- Add Texture: Stir in the chopped water chestnuts and cook for another minute. If you like more vegetables, this is the time to toss in diced red bell peppers or shredded carrots for additional crunch and color.
- Introduce the Teriyaki: Pour the reserve teriyaki sauce mixture over the chicken and vegetables. Bring the mixture to a simmer, stirring constantly.
- Thicken the Glaze: Once simmering, whisk the cornstarch slurry one more time and pour it into the pan. This causes an immediate transformation! Continue to stir for about 1 to 2 minutes until the sauce thickens into a gorgeous, dark, and glossy glaze that completely coats the chicken. This sticky consistency is key for the teriyaki chicken filling.
- Finish and Garnish: Remove the skillet from the heat immediately. Stir in half of the sliced green onions. Transfer the mixture to a serving bowl.
- Assemble the Wraps: Rinse and gently pat dry your butter lettuce leaves. Serve the warm teriyaki chicken lettuce cups filling alongside the lettuce leaves and all your favorite toppings. Let everyone assemble their own.
If you prefer a different preparation of chicken, you could also substitute the ground chicken for finely diced chicken breast or thin strips, though those will take a bit longer to cook through adequately, extending the prep time slightly past 30 minutes.
Pro Tips & Variations
Part of the joy of cooking at home is making the recipe truly your own. Here are a few tips and tricks, informed by years of making this dish for Emily and the kids, to make your Teriyaki Chicken Lettuce Cups absolutely incredible, plus a few ways to tailor it to specific dietary needs.
The Perfect Lettuce Selection
While iceberg lettuce is affordable, thin, cup-shaped butter lettuce (sometimes called Boston or Bibb lettuce) is the gold standard for Asian lettuce wraps. It’s naturally cupped, tender, and flexible yet firm enough to hold the generous scoop of chicken teriyaki filling. Pro tip: rinse the leaves and store them in the fridge wrapped in a clean, damp paper towel; the chill and slight moisture keep them crisp.
Make it a Sheet Pan Meal (Baked Teriyaki Chicken Lettuce Cups)
If you prefer a less hands-on approach or are avoiding ground meat, you can use diced chicken breast or thighs and bake them. Toss the diced chicken with a bit of the teriyaki sauce, spread on a sheet pan, and bake until cooked through. After baking, toss the meat with the remaining thickened sauce and serve. This allows for a great one pan chicken lettuce wraps strategy. Another delicious alternative: try my Grilled Lemon Herb Chicken for flavor ideas.
Dietary Adjustments: Paleo, Keto, and Soy-Free
- Gluten-Free: Simply swap out traditional soy sauce for tamari or coconut aminos. Tamari usually provides a deep, rich flavor, while coconut aminos are essential for a perfect soy free teriyaki lettuce wraps version.
- Low Carb / Keto Friendly: Eliminate the brown sugar from the sauce and replace it with a granulated, zero-calorie sweetener (like xylitol or erythritol). You will still get the sticky texture from the cornstarch slurry, but make sure to use a keto-approved thickener like xanthan gum sparingly if you’re concerned about the carbs in cornstarch.
- Paleo / Whole30: This requires using coconut aminos instead of soy sauce and eliminating all refined sugars. Use a refined sugar free sweetener like date paste or a small amount of maple syrup (if acceptable) and be sure to use arrowroot starch instead of cornstarch for thickening. This results in fantastic paleo teriyaki chicken lettuce wraps.
Turn Up the Heat (Spicy Teriyaki)
Jana prefers the classic sweet version, but Adams, reaching his pre-teen rebellious phase, demands some heat. Adding a teaspoon of sriracha directly into the sauce gives it a fantastic background warmth. Or, for a more intense flavor, you can stir in a spoonful of chili garlic sauce alongside the ginger and garlic in the sauté step. If you love spicy, you might also enjoy my recipe for spicy chicken tacos with avocado salsa!
Teriyaki Chicken Lettuce Cups Serving Suggestions
While these teriyaki chicken lettuce wraps are a complete meal on their own, especially as a light lunch or dinner, they pair beautifully with a few simple sides to round out the meal and add complex textures. Since the filling is already moist and flavorful, we often look for sides that offer contrast, whether that’s texture, temperature, or coolness.
- Crispy Asian Slaw: A simple slaw made with shredded red cabbage, carrots, and a light vinaigrette made of rice vinegar, sesame oil, and a touch of honey is the perfect crunchy contrast. The freshness of the slaw cuts through the richness of the sweet and savory chicken filling beautifully.
- Quick Cucumber Salad: Thinly sliced cucumbers marinated quickly in rice vinegar, a splash of soy sauce, and a pinch of salt. This is incredibly refreshing and makes these easy Asian chicken lettuce cups feel even lighter.
- White Rice or Cauliflower Rice: If you aren’t sticking strictly to low carb, serving your wraps with a small bowl of steamed white rice or brown rice provides a comforting base. For those maintaining the low-carb plan, cauliflower rice is an excellent, filling substitution that soaks up any extra teriyaki glaze.
- Edamame or Spring Rolls: For something quick, simply steam some shelled edamame and sprinkle it with sea salt. If you have a few extra minutes, serve these alongside classic vegetable spring rolls for a true party platter lettuce cups appetizer feel.
When we serve this, I usually arrange the filling in the center of the table, flanked by bowls of toppings like sesame seeds, chopped peanuts, and thin slices of red pepper. It turns dinner into a collaborative, hands-on experience, which is part of the fun. For those interested in quick, satisfying stir-fry dinners, the preparation method here is easily transferable to a variety of sauces, making it an excellent base technique to master. Another great option for a quick weeknight stir fry is my Honey Garlic Chicken Stir Fry.
Teriyaki Chicken Lettuce Cups Storage & Reheating
This recipe is a champion of the meal prep world because the components store so well separately. It’s perfect for making ahead for healthy desk lunches or those busy days when you need to grab something fast.
Storage
The Chicken Filling: Once the teriyaki chicken filling has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. I wouldn’t recommend freezing the ground chicken filling, as the thickener in the sauce (the cornstarch) tends to separate after thawing, creating a slightly grainy texture.
The Lettuce Wraps: The lettuce leaves must be stored separately! Wash and dry the leaves gently, then layer them between paper towels in a sealed plastic bag or container. They will stay crisp in the fridge for 3 to 5 days. Never store the filling inside the leaves, or you’ll end up with a soggy mess.
Reheating
The ground chicken filling reheats very quickly. Simply scoop the desired amount into a microwave-safe dish and heat on high for 1 to 2 minutes, stirring halfway through. If you notice the sauce has thickened too much, add a tablespoon of water or a low-sodium chicken broth when reheating to bring back that glossy moisture.
You can also reheat the filling in a small skillet on the stovetop over medium heat until warmed through. This prevents the rubbery texture sometimes associated with microwaved chicken.
FAQ about Teriyaki Chicken Lettuce Cups
Q: Can I use chicken breast or chicken thighs instead of ground chicken?
A: Yes, absolutely! Finely chop or mince chicken breast or chicken thighs yourself, and follow the recipe exactly. The cooking time might increase by 1 to 2 minutes to ensure the larger chunks of chicken are cooked through, but the result is a slightly meatier texture. Ground chicken is chosen for the speed and how well it soaks up that homemade teriyaki sauce.
Q: How can I make these gluten free teriyaki chicken lettuce cups with coconut aminos?
A: It’s incredibly easy. Substitute all the regular soy sauce 1:1 with coconut aminos. Coconut aminos are naturally gluten-free and soy-free, and while they are slightly less salty than soy sauce, they still deliver the deep umami flavor needed for excellent teriyaki chicken lettuce wraps. You may want to add a tiny pinch more salt to balance the flavor if using coconut aminos exclusively.
Q: What is the best lettuce to use for teriyaki chicken lettuce wraps?
A: I always recommend Bibb or butter lettuce. It has a beautiful, tender texture and naturally forms the perfect ‘cup’ for holding the meat. Iceberg can work and provides a great crunch, but it doesn’t hold the filling quite as securely. Romaine is a good third choice but needs to be cut into smaller pieces or boats.
Q: Can I use a pre-made sauce, and does it shorten the 30 minute teriyaki chicken lettuce wraps time?
A: Using a high-quality, store-bought teriyaki sauce is a perfect shortcut! It eliminates step 1 (prepping the sauce) entirely, which makes this an even faster recipe. Look for a brand with minimal additives and a good balance of salty and sweet. You’ll save maybe 5 minutes, making this dish incredibly fast, perfect for that quick weeknight dinner.
Q: I need a sturdier option. What can I use instead of lettuce?
A: If you’re preparing this for a picnic or need something heartier, you can serve the teriyaki chicken filling in hollowed-out bell pepper halves, on toasted Hawaiian rolls for sliders (check out my Chicken Parmesan sliders ideas!), or over a bed of jasmine rice. You could also try large napa cabbage leaves because they are much sturdier than lettuce, offering a lovely crunch.
Final Thoughts
Every time I make these easy teriyaki chicken lettuce cups with homemade sauce, I’m reminded that cooking doesn’t have to be complicated to be satisfying. It’s about smart techniques and vibrant flavors. Seeing Adams and Jana sitting at the table, folding their own little wraps and negotiating for the extra water chestnuts, is what matters most. Food is our family’s love language, and dishes like this, simple but spectacular, are the vocabulary we use every day.
I hope this recipe brings a little sunshine and a lot of smiles to your dinner table. Whether you need an easy, quick Asian dinner or a healthy option for the week, this chicken teriyaki recipe is one you’ll keep coming back to. If you love this recipe, please leave a comment below and let me know how your family enjoyed these low carb treats! Happy cooking, friends.
Teriyaki Chicken Lettuce Cups
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and sriracha until the sugar dissolves. Set aside.
- In a separate cup, mix the cornstarch with cold water to create a slurry. This will be used to thicken the sauce later.
- Heat a large skillet over medium-high heat and add the sesame oil. Add the ground chicken, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Reduce the heat to medium. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for 1 minute more until fragrant.
- Add the chopped water chestnuts (if using) and stir to combine. Pour in the prepared teriyaki sauce and bring to a simmer, stirring constantly.
- Give the cornstarch slurry a quick whisk and pour it into the skillet. Cook for 1-2 minutes, stirring, until the sauce thickens into a glossy glaze that clings to the chicken. Remove from heat and stir in half of the sliced green onions.
- Arrange the butter lettuce leaves on a serving platter. Spoon the warm teriyaki chicken into each lettuce cup. Top with sesame seeds, remaining green onions, and any additional toppings like shredded carrots, chopped nuts, or cilantro. Serve with lime wedges on the side for a fresh finish.
