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 aminos and ginger soup on the side.
Garlic / Ginger (for sauce and soup) - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make teriyaki sauce - Combine garlic, ginger (portion for sauce), first portion of water, aminos, vinegar, and honey. (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 stock to a boil. Stir in ginger (portion for soup) and aminos (portion for soup). Bring to a simmer.
While 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 arrowroot powder and second portion of water. Add arrowroot 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 soup between serving bowls. Garnish both with green onions. Enjoy!