Teriyaki Chicken Lettuce Wraps

Mirin is a Japanese rice wine often used in cooking. You can find it at Asian grocery stores or sometimes with the other Asian ingredients at larger U.S. grocery stores.

If you can’t find mirin, use sherry cooking wine or leave it out entirely. The mirin is there for flavor, but your sauce will still be great without it.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: 4 servings


Teriyaki Sauce

  • ¼ cup (60 ml) low-sodium soy sauce (or tamari, for gluten-free)
  • 3 tablespoons water, divided
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 2 medium cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch

Chicken Filling

  • 2 tablespoon olive oil, divided
  • ½ cup diced red onions (1/4 of a large red onion, or 1/3 of a small one)
  • 1 pound (450 g) ground chicken
  • Kosher salt
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, seeded and diced
  • 1 scallion, thinly sliced
  • ½ teaspoon sesame oil

To Serve

  • 1 head butter lettuce, leaves separated and rinsed
  • Roasted peanuts, chopped
  • Chopped cilantro
  • Thinly sliced scallions


1 Prepare the teriyaki sauce: Combine the soy sauce, 2 tablespoons of the water, mirin, honey, minced garlic and grated ginger in a saucepan. Bring everything to boil over medium heat.

Teriyaki Chicken Lettuce Wraps Teriyaki Chicken Lettuce Wraps

Dissolve the cornstarch with the remaining tablespoon of water and add to the teriyaki sauce. Reduce heat to medium-low, and let the sauce simmer until it starts to thicken, about 30 seconds to a minute.

Turn off the heat and allow the sauce to cool. The sauce will thicken a little more as it cools. You should have about 1/2 to 3/4 cup of sauce.

2 Cook the chicken: Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add half of the diced red onions and cook until they start to soften, about 2 minutes. Add ground chicken and a pinch of kosher salt. Using your spatula, break up chicken into smaller pieces. Stir occasionally until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a clean plate.

3 Cook the vegetables: Quickly wipe down the pan and heat another tablespoon of olive oil over medium heat. Add the remaining diced red onions and cook until they soften, about 2 minutes. Add the zucchini and red pepper, and cook, stirring occasionally, until the peppers start to soften, 3 to 4 minutes. Stir the sliced scallions and cooked chicken into the pan with cooked vegetables.

Teriyaki Chicken Lettuce Wraps Teriyaki Chicken Lettuce Wraps

4 Coat with the teriyaki sauce: Drizzle 6 tablespoons of the prepared teriyaki sauce and ½ teaspoon sesame oil into the pan and stir. Save the rest of the teriyaki sauce for drizzling over wraps. Turn off heat, taste, and adjust seasonings if needed.

Teriyaki Chicken Lettuce Wraps

5 To serve, place several spoonfuls of filling onto a lettuce leaf. Top with chopped peanuts, cilantro, scallions, and an extra drizzle of teriyaki sauce, if desired. Leftover teriyaki sauce will keep for about a week in the refrigerator.

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  • Susan Mouzon

    Made this tonight instead of our usual Friday night takeaway from the local Thai place. Absolutely delicious. The sauce is wonderful. I made nut free satay skewers and goyazas …My husband (tough American expat) said he felt like we were in a top Thai restaurant.


  • Amie

    Made this tonight. It was delicious! 5 ⭐️!!

  • Rosie Lucchesini-Jack

    Hi there..I made this tonight and hubs, 8yo daughter and I thought it was great. My only change was to use chopped cashews in lieu of the peanuts on top of the wraps. Other than that, I prepared the recipe as is. Thanks for such an easy and tasty recipe.

    • Lisa

      Thanks for trying out the recipe, Rosie! Glad you enjoyed it!

  • leskap19

    I made this last night for my family. I really enjoyed the teriyaki also. I used a variety of vegetables that I had leftover from another recipe and diced them all into similar sized pieces (red pep, zuchini, green beans, yams, eggplant). Turned out great and a great way to use leftovers. Next time I will add some sort of minced chili pepper to add some zip.

  • Mark Anderson

    Made this the day it was posted. I tried rolling them in lettuce but soon lost patience. It’s a terrible delivery system–too slow. What’s needed is a really large bowl of lettuce topped with the teriyaki chicken. I doubled the sauce recipe. Next time I’ll make even more.


    • Elise Bauer

      Hi Mark, it helps to use butter lettuce leaves, because they do form rather perfect cups for holding filling. Then you just pinch them and eat the lettuce wrap like a taco.

    • Lisa

      Thanks for trying out the recipe, Mark! I agree with Elise—try to use butter lettuce leaves if you can. However, making this into a big salad bowl is a great idea, too. Whatever works for you!

  • Nadejda Taylor

    Thank you for teaching how to make teriyaki sauce: easy indeed, and the fragrance of the fresh garlic and ginger fills the kitchen with happiness.

  • Dipti

    This recipe looks so delicious and I also mentioned about the teriyaki sauce what is actually great with any kind of stir-fry recipe. Finally, I appreciate your awesome recipe and thank a lot.

  • Laura @ Raise Your Garden

    Hi Elise! I agree store-bought teriyaki is way too sweet for me as well. Ever Since I’ve slowly switch to a super healthy diet to help off set some of my health issues, everything tastes too sweet! I love light and refreshing recipes for summer too. Great inspiration!!

  • flying kitty

    this looks really yummy. Lettuce in place of bread is a lot lighter and fresher. I love it.