Teriyaki Chicken Lettuce Wraps

Dice pepper

Core and dice the red bell pepper.

Dice onion

Peel and dice 1/2 of a yellow onion.

Sautée

Over medium-low heat, sautee your diced onion and pepper until tender.

Chop mushrooms

Slice and dice those mushrooms to small pieces.

Add mushrooms

Stir in the chopped mushroom.

Dice chicken

Cut the chicken into small, bite-sized chunks.

Add chicken

Slide the diced chicken into the pan. Stir and allow to cook for a few minutes.

Add water chestnuts

Dump in your can of water chestnuts.

Add teriyaki sauce

Pour in the teriyaki sauce and stir. Turn up the heat to high and reduce the teriyaki sauce until the pan is mostly dry. Check the flavor, and adjust if needed.

Teriyaki Sauce

This is a thin sauce. If you're looking for a thick teriyaki, just add a little corn starch slurry when you simmer it. Thin teriyaki will work great as a marinade, or a dip for maybe gyoza or lettuce wraps.

Trim lettuce

Core the lettuce and rinse it off well. Arrange the leaves in a bowl, stem down, so it looks like the original head.

Slice scallion

Slice up the scallions and place them in a small dish to serve as a garnish alongside your lettuce wraps.