Teriyaki Chicken Lettuce Wraps
Overview
Prep Time: 15 min • Cook Time: 15 min
Total Time: 30 min
Makes 4 servings
WATCH MY MOST RECENT VIDEOS
what you’ll need:
1 lb ground chicken
1 tbsp avocado oil
8 oz mushrooms, chopped
1 small yellow onion, chopped
1/4 cup soy sauce
1/4 cup teriyaki sauce of choice
2 tsp sesame oil
1 tbsp ginger powder
1/2 tsp red pepper flakes
1 tbsp minced garlic
1/2 cup uncooked quinoa
Bib lettuce
Green onions (for garnish)
Sriracha (for garnish)
Instructions:
Start cooking the quinoa according to the package instructions.
Preheat a large skillet to medium heat. Add the avocado oil, and once hot, add the ground chicken. Cook for about 5-7 minutes, stirring occasionally, until fully cooked.
Next, add the chopped onions and mushrooms and saute for about 5 minutes until soft.
Meanwhile, in a small bowl, add the teriyaki sauce, soy sauce, sesame oil, minced garlic, ginger powder, and red pepper flakes. (omit red pepper flakes if you don’t like a spicy kick) Mix until everything is well incorporated.
Once the veggies are soft, add the cooked quinoa (it should be just over a cup of cooked quinoa), then the sauce. Mix well and let it simmer for a couple of minutes until the sauce is well soaked into the meat mixture.
Place as many of the bibb lettuce leaves as you’d like on a plate and add a scoop of the meat mixture to each one. Top with sliced green onions and a drizzle of sriracha. Enjoy!