Chicken Teriyaki Lettuce Cups
with miso soup
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
Cuisines
Ingredients
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
- Tamari - 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
Amount Per Serving
Calories
475
Just a moment...
% Daily Value
Total Fat
22g
34%
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Saturated Fat
5g
25%
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Trans Fat
0g
Just a moment...
Cholesterol
144mg
48%
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Sodium
1659mg
69%
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Total Carbohydrate
33g
11%
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Dietary Fiber
3g
13%
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Sugars
7g
Just a moment...
Protein
37g
Just a moment...
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), 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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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!
Nutrition Facts
Amount Per Serving
Calories
475
Just a moment...
% Daily Value
Total Fat
22g
34%
Just a moment...
Saturated Fat
5g
25%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
144mg
48%
Just a moment...
Sodium
1659mg
69%
Just a moment...
Total Carbohydrate
33g
11%
Just a moment...
Dietary Fiber
3g
13%
Just a moment...
Sugars
7g
Just a moment...
Protein
37g
Just a moment...
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