Tender chicken glazed with teriyaki sauce, pineapple, crunchy veggies, and herbs wrapped in crisp lettuce leaves.
# What You Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken thighs, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon mirin or dry sherry
04 - 1 tablespoon brown sugar
05 - 1 teaspoon grated fresh ginger
06 - 1 clove garlic, minced
→ Teriyaki Sauce
07 - 4 tablespoons soy sauce
08 - 2 tablespoons honey
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Vegetables & Wraps
12 - 1 small fresh pineapple, diced (about 1 cup)
13 - 1 red bell pepper, diced
14 - 2 spring onions, finely sliced
15 - 1 carrot, julienned
16 - 1/4 cup fresh cilantro, chopped
17 - 1 head butter lettuce or iceberg lettuce, leaves separated and washed
→ Garnishes
18 - 1 tablespoon toasted sesame seeds
19 - Extra chopped cilantro
20 - Lime wedges
# Directions:
01 - In a bowl, combine diced chicken with soy sauce, mirin, brown sugar, ginger, and garlic. Marinate for at least 15 minutes.
02 - In a small saucepan, whisk together all teriyaki sauce ingredients except the cornstarch slurry. Bring to a simmer over medium heat. Add the slurry and cook, stirring, until thickened (about 2 minutes). Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken (discard excess marinade) and sauté until cooked through and lightly browned, about 6-8 minutes.
04 - Add diced pineapple and red bell pepper to the skillet. Stir-fry for 2-3 minutes until heated through but still crisp.
05 - Pour the prepared teriyaki sauce over the chicken mixture. Toss to coat evenly and cook for 1-2 minutes more. Remove from heat.
06 - Arrange lettuce leaves on a platter. Spoon the chicken-pineapple mixture into each leaf. Top with julienned carrot, spring onions, and chopped cilantro.
07 - Sprinkle with toasted sesame seeds and serve with lime wedges if desired.
