This recipe was inspired by my all-time favorite place to eat out… Mongolian BBQ! In fact, I like it so much that I decided to ‘re-create’ my favorite Mongolian BBQ dish at home! You can make these lettuce wraps your own by adding any veggies or spices that you like. You could also trade the chicken for firm tofu, a cut of lean beef, pork, or even seafood! I like to use frozen veggies because they cook up much quicker, but I encourage you to put your own spin on the dish. After all, that’s what makes Mongolian BBQ so much fun…Even when it’s ‘Mongo’ at home!
Dashing Dish
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Teriyaki Chicken Lettuce Wraps
Here's the Dish
Method
The estimated total time to make this recipe is 25-30 Minutes.
1
Heat a large skillet or wok with a generous amount of cooking spray. Chop chicken breasts into thin strips (or cubes depending on what you prefer), and place in warm pan along with the onions. Pour 2 tbs Teriyaki sauce, 1 tbs soy sauce, and garlic powder onto the chicken. If you like, add additional seasonings to the chopped chicken (I added some pepper, and 1 packet of stevia). Stir until chicken is evenly coated with sauce.
2
Cook the chicken for about 4-6 minutes or so, turning it frequently for even cooking. (Note: During this step I usually add about 1/4 to 1/2 cup water a little at a time to the pan to help the chicken cook through, and keep it moist…Also the time will vary on how long to cook the chicken, but I suggest ‘eyeballing it’ and cooking it until the chicken is lightly browned on the outside, and there is no pink on the inside, onions should start to get translucent at this point). Take chicken and onions out of the pan when it is fully cooked, and set it aside.
3
Add the frozen vegetables, water chestnuts, and the rest of the Teriyaki sauce to the pan, (you may add a bit more seasoning here too if desired!) Cook veggies for about 3 to 5 minutes, or until completely de-thawed and cooked through. Turn off the heat.
4
Put the chicken back in the pan with the veggies, mixing until everything is well combined. Divide mixture into four even servings. Scoop the hot chicken and veggie stir fry onto lettuce wraps and garnish with sesame seeds if desired. Enjoy!
Ingredients
| 1 lb | Chicken breasts, cut into thin strips or cubes |
| 1/2 | Medium white onion, cut into thin strips |
| 1 | Can sliced water chestnuts, drained |
| 1 | Large bag frozen Asian style vegetable mix |
| 1/4 tsp | Garlic powder |
| 1/4 cup | Teriyaki sauce (low sugar variety) |
| 1 tbs | Soy sauce (low sodium variety) |
| 1 | Head of lettuce, cored, quartered, and peeled into individual leaves |
| Optional: | Sesame seeds for garnishing |
Katie's Tip!
Try swapping the chicken with firm tofu, lean beef, pork, or even seafood! Nutrition Breakdown
| 4 | Servings |
| 160 | Calories per Serving |
| 5 | WWP+* |
*Weight Watchers Points per serving
8 Comments
A said:
Hi Katie! I love your site!
Dashing Dish said:
thank you!!!
mary said:
hi katie. i recently found your website (through pinterest). praise the Lord for all He has done in your life! it is so encouraging to see you share your story and use your talents to bring God glory. thank you!
on a side note: what is the serving size for this recipe? thanks :)
mary said:
oh, nevermind! i see that it is four servings. thanks!
Anna @ hiddenponies said:
Beautiful site layout, and these look delicious!!
megan said:
made this today…it was EXCELLENT! I am feeding a very picky hubby, a 3 year old and an 8 year old plus myself…we all ate it up, 2 plates for hubs, and there are still left overs! Fantastic, easy, budget and waist friendly recipe! Thanks so much!
Tracey said:
Is this a four serving recipe?
Karen said:
Made these last night I only needed one and I was full. My kids got seconds which is a rare event in my house. Thank you!