How to make low-carb teriyaki chicken lettuce wrap

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If you’ve ever investigated store-bought teriyaki sauces, I bet you’ve been as disappointed as I have. They all seem loaded with sugar. The recipe below offers a sugar-free teriyaki that tastes every bit as good as the bottled stuff. Combining it with ground chicken makes it an outstanding lettuce wrap filling, plus it cuts down on both prep and cooking time.
You can skip the lettuce leaves and serve this over cauliflower rice instead, or use it to top an Asian-style chicken salad with chopped lettuce, cucumber, and shredded carrots. However you decide to serve this teriyaki treat, it's a fantastic weeknight meal because it's healthy, low carb, and sure to please your whole family.
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Low-Carb Teriyaki Chicken Lettuce Wrap
4
10 minutes
10 minutes
20 minutes
¼ cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
3 packets stevia
2 garlic cloves, minced
1 teaspoon ground ginger
2 teaspoons sesame seeds
1 small onion, diced
1 ½ pounds ground chicken
2 teaspoons cornstarch whisked with 2 teaspoons water
8 large lettuce leaves
4 scallions, thinly sliced
In a small bowl, stir together the soy sauce, vinegar, sesame oil, stevia, garlic, ginger, and sesame seeds.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the chicken and cook, stirring and breaking up the meat with a spatula until fully browned, about 5 minutes more. Stir in the sauce mixture and bring to a boil. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens, about 2 more minutes.
To serve, spoon the chicken into the lettuce leaves and garnish with the scallion slices.
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