Teriyaki Chicken Lettuce Wraps
with sliced almonds and carrots
Prep & Cook Time: 20-30 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Wheat, Soy, Tree Nuts
Chef
Scott Gorsky
There's more than one way to have a crunchy dinner, this meal bringing several satisfactory snaps. There's the filling, delicious chicken bathed in a teriyaki-Sriracha-honey combination that's lip-smacking serendipity, with the small slivers of crunch in matchstick carrots. Then there's the lettuce cup; every bite into these fresh wonders is refreshingly toothsome. And for that nutty nibble, slivered almonds on top provide a perfect bit to tear through. Don't worry about the noise; you won't hear a single sound outside your satisfied ahhhs.
In Your Box (serves 2)
- 16 oz. Chicken Thighs
- 1 Head of Butter Lettuce
-
3 fl. oz. Teriyaki Glaze
- 3 oz. Matchstick Carrots
- 2 tsp. Sriracha
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½ oz. Sliced Almonds
- ½ fl. oz. Honey
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Nutrition (per serving)
-
Calories554
-
Carbohydrates31g
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Fat28g
-
Protein47g
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Sodium1661mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
Before You Cook
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1 Prepare the Ingredients
Separate leaves of lettuce for cups. Pat chicken thighs dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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2 Start the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until browned on two sides, 3-5 minutes.
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3 Add the Carrots
Add matchstick carrots to pan. Stir often until carrot is tender and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
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4 Finish the Filling
Remove from burner. Stir teriyaki glaze, honey, and Sriracha (to taste) into pan until chicken is fully glazed.
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5 Finish the Dish
Spoon filling into lettuce cups. Plate dish as pictured on front of card, garnishing lettuce cups with almonds. Bon appétit!
