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Chicken Teriyaki Lettuce Cups
with aminos and ginger 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 aminos and ginger soup on the side.
Proteins
Cuisines

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
  • Bragg's / coconut aminos - 3 Tbsp
  • Vinegar, rice - 1 1/2 Tbsp
  • Honey - 1 1/2 Tbsp
  • Arrowroot powder - 1/2 tsp
Aminos and Ginger Soup:
  • Ginger, fresh - 2 tsp , grated
  • Green onions - 1 stalk , sliced
  • Stock, chicken - 6 cups (look for bone broth for the most flavor)
  • Bragg's / coconut aminos - 2 Tbsp

Nutrition Facts

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Prep

  1. Garlic / Ginger (for sauce and soup) - Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. 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)
  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 stock to a boil. Stir in ginger (portion for soup) and aminos (portion for soup). Bring to a simmer.
  2. 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.
  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 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.
  6. 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!

Nutrition Facts

Amount Per Serving
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