Teriyaki Chicken Lettuce Wraps

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt
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  2 tbsp Vegetable oil
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  1.5 cup Broccoli
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  1 Bell Pepper(119g)
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  3 tbsp Cornstarch
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  0.8 cup Brown sugar
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  0.5 cup Soy Sauce, Low Sodium
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  3 tsp Honey
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  0.5 tsp Ginger, Fresh Root
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  0.5 tsp Garlic powder
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  0.8 cup Carrots
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  5 oz Water Chestnuts, Canned, Drained
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  Sea Salt, To Taste
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  Freshly Cracked Black Pepper, To Taste
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  18 Lettuce, Iceberg(360g)
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  0.5 cup Cashews
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  3 Green Onion (Scallion)(45g)
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  Sesame seeds

Instructions

1. 1Cut the chicken breast into bite-sized pieces and pat dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken in a single layer and cook 5–7 minutes, stirring occasionally, until golden brown and no longer pink inside.
2. 2While the chicken cooks, prepare the teriyaki sauce: In a medium bowl, whisk together the cornstarch and water until smooth, then stir in the brown sugar, soy sauce, honey, fresh ginger (minced), and garlic powder until combined.
3. 3Once the chicken is cooked through, add the broccoli florets, bell pepper (diced), and carrots (sliced thin) to the skillet. Cook over medium-high heat for 3–4 minutes, stirring frequently, until the vegetables begin to soften.
4. 4Pour the teriyaki sauce into the skillet along with the water chestnuts. Bring to a simmer over medium-high heat, then reduce to medium and cook 4–5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the vegetables are tender-crisp.
5. 5Remove from heat and let cool for 2 minutes. Divide the teriyaki chicken mixture evenly into 6 airtight containers while warm. Season with sea salt and freshly cracked black pepper to taste.
6. 6Store the iceberg lettuce leaves separately in a container lined with paper towels. Keep cashews, green onions (sliced), and sesame seeds in individual small containers.
7. 7To serve, arrange lettuce leaves on a plate, spoon the teriyaki chicken mixture onto each leaf, and top with cashews, green onions, and sesame seeds.