Chicken Teriyaki Lettuce Cups
with miso soup

Name: Chicken Teriyaki Lettuce Cups
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 leaves Iceberg lettuce, sub large outer leaves from Romaine hearts; 5 oz Water chestnuts, drained and chopped; 8 oz Mushrooms, shiitake, chopped; 1 stalk Green onions, chopped; 2 Tbsp Oil, cooking; 1 1/2 lbs Chicken, ground (sub lean ground beef); 2 cloves Garlic, chopped; 2 tsp Ginger, fresh, grated; 1/2 cup + 1 Tbsp Water; 3 Tbsp Soy sauce, low-sodium; 2 Tbsp Mirin; 1 1/2 Tbsp Brown sugar; 2 tsp Cornstarch; 1 stalk Green onions, sliced; 6 cups Water; 5 Tbsp Miso paste, any type

Active: 40 Total: 40

Original GF Paleo Vegetarian

This homemade teriyaki sauce is always a favorite in our community members' kitchens, but this is the first time we've used it to make chicken lettuce cups. This fresh, flavorful meal includes a very simple homemade miso soup on the side.

Proteins

Ground meat

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Chicken Teriyaki Lettuce Cups:

Iceberg lettuce - 8 leaves , sub large outer leaves from Romaine hearts
Water chestnuts - 5 oz , drained and chopped
Mushrooms, shiitake - 8 oz , chopped
Green onions - 1 stalk , chopped
Oil, cooking - 2 Tbsp
Chicken, ground - 1 1/2 lbs (sub lean ground beef)

Teriyaki Sauce:

Garlic - 2 cloves , chopped
Ginger, fresh - 2 tsp , grated
Water - 1/2 cup + 1 Tbsp
Soy sauce, low-sodium - 3 Tbsp
Mirin - 2 Tbsp
Brown sugar - 1 1/2 Tbsp
Cornstarch - 2 tsp

Miso Soup:

Green onions - 1 stalk , sliced
Water - 6 cups
Miso paste, any type - 5 Tbsp

Prep

Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Make teriyaki sauce - Combine garlic, ginger, first portion of water (for sauce), soy sauce, mirin, and brown sugar. (Can be done up to 5 days ahead)
Iceberg lettuce / Water chestnuts / Mushrooms / Green onions (for lettuce cups and soup) - Prep as directed. For lettuce, slice off stem and then peel off leaves from the stem end. Store separately. (Can be done up to 2 days ahead)

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Make

Bring a saucepan with water (portion for soup) to a boil. Put miso paste into a separate bowl and whisk some of the hot water into the miso paste until it’s smooth, like peanut butter. Pour miso into the boiling water and lower to a simmer.
While miso soup is simmering, heat a wok or skillet with oil over medium-high heat. Add chicken and saute, breaking it apart until just starting to cook through, 4 to 5 minutes.
Stir in mushrooms and water chestnuts. Cook for another 4 to 5 minutes until chicken is cooked through and mushrooms are very tender.
Pour teriyaki sauce over chicken and bring to a simmer.
Meanwhile, whisk together cornstarch and second portion of water (for sauce). Add cornstarch mixture to pan with chicken and stir everything together. Continue cooking until sauce thickens and coats ingredients, 3 to 5 minutes more.
Season miso soup with salt if needed. Spoon chicken filling into lettuce cups and divide miso soup between serving bowls. Garnish both with green onions. Enjoy!

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