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.
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), Tamari, 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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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!