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Chicken Teriyaki Lettuce Cups
with miso soup

Active: 40 Total: 40
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.

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. 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)
  3. 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

  1. 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.
  2. 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.
  3. Stir in mushrooms and water chestnuts. Cook for another 4 to 5 minutes until chicken is cooked through and mushrooms are very tender.
  4. Pour teriyaki sauce over chicken and bring to a simmer.
  5. 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.
  6. 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!

Nutrition Facts

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Reviews

Ratings

Original (44)
Gluten-free (4)
Paleo (4)
Vegetarian (9)

Most Helpful

Skipped the soup and used regular soy sauce - loved it!

By: Jill
Posted: Mar 03, 2021
Diet: Vegetarian
1 Helpful

34 reviews

Used half broth and half water for the soup, which worked out well. Used Boston lettuce. Otherwise followed recipe exactly. It was a hit!

By: Margaret
Posted: Sep 09, 2021
Diet: Original
0 Helpful

Kids loved it

By: stuart
Posted: May 10, 2021
Diet: Original
0 Helpful

I made the paleo sauce bc I didn't have Mirin. This was two thumbs up. Miso soup was super easy. I will make this again.

By: Kimberly
Posted: Apr 15, 2021
Diet: Gluten-free
0 Helpful

Other reviewers mentioned using broth instead of water. I wish we had NOT done that. Tasted more like the broth than the miso. We had a cabbage from our CSA box and used that instead of the lettuce leaves. In the future we might do that again - they were much hardier and less likely to rip than lettuce. You could taste them a little, though - so might not be for everyone. We liked it that way though. Filling was good. We doubled the spices, though. (We ALWAYS double the spices...)

By: Jennifer
Posted: Apr 13, 2021
Diet: Original
0 Helpful

I am waffling between a 3 and 4 rating for this. Ultimately I am going for 3 because as is, I think it could use a bit more flavor. After reading the reviews, I used 1/2 broth and 1/2 water for the miso soup. I rounded up the miso. I also added some thinly sliced garlic and added fresh spinach at the end to up the flavor and veggie components. For the stir-fry, I also increased the amounts of garlic and ginger to give it more flavor. I first sauteed some red onions and thinly sliced carrots before adding the ground chicken. Added some salt and pepper as everything was sauteeing. I added some chopped cilantro on top of the lettuce cups (used butter lettuce) at the end and felt this enhanced the flavors. I also had leftover sweet chili sauce from the recent Thai Sweet Chili Salmon recipe and this was also a great topper for the lettuce cups. Was excited to use some years-old water chestnuts that were in the back of the pantry for this and the crunch of the water chestnuts and lettuce were nice complements to the soft texture of the mushrooms and chicken. With some enhancements, the dish made it into 4 star territory for me. :)

By: Maggie
Posted: Mar 29, 2021
Diet: Original
0 Helpful

This was easy to make and really tasty. Made a big batch of the teriyaki chicken, shiitake, and water chestnut filling over the weekend, and then reheated and filled lettuce cups for a super quick weekday lunch. The two things I would do differently next time would be to add the water chestnuts right at the end of cooking so they retain that crunch, and get romaine lettuce leaves, they might hold up better to the hearty filling than butter lettuce.

By: Laura
Posted: Mar 27, 2021
Diet: Original
0 Helpful