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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.

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (41)
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

32 reviews

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

We loved this! Bumped up the dressing quantity a bit.

By: Jennifer
Posted: Mar 15, 2021
Diet: Gluten-free
0 Helpful

We really liked this! I did everything by the recipe and the soup was such a great addition. Very filling and flavorful.

By: Emily
Posted: Mar 15, 2021
Diet: Vegetarian
0 Helpful