Crunch into a delicious lettuce cup for lunch or dinner. This scrumptious chicken teriyaki meal by Tiny Oranges is easy to eat with your hands and can be altered with a little Sriracha to give adventurous taste buds a little kick. Grill up moist chicken pieces and top it off with your fave cheeses and veggies. For a carb add-on, serve this dish up with a side of warm jasmine rice! Read on for the recipe below.

Ingredients:

1/2 cup soy sauce, low sodium
1/2 cup water
2 tablespoon Mirin (sweet sake)
1 tablespoon + 2 tsp brown sugar
1/4 cup sugar
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
1 Tbsp cornstarch + 1 tbsp water

2 packages thin sliced chicken breast
1-2 tsp Chinese Five Spice
kosher salt

1 red bell pepper, julienned
Pineapple (small container of fresh)
Jack Cheese, grated
Fresh cilantro, rinsed and chopped
1 head butter lettuce (sometimes called living lettuce)

Method:

1. In a small saucepan, combine soy sauce with ginger over low heat until thoroughly dissolved.  In a small bowl, whisk together the cornstarch and water to make a slurry.

2. Remove the sauce from heat and gradually whisk the cornstarch slurry into the sauce. Return to low heat and whisk watching until sauce thickens slightly (taste to make sure there’s no chalky flavor).

3. Heat up an indoor grill pan (or your outdoor grill if you prefer) over medium heat. You can also pan fry.

4. Lightly sprinkle the chicken breasts with a dusting of Chinese Five Spice and a sprinkle of salt on each side.

5. Next, grill the chicken, depending on thickness, just about 2-3 minutes on each side, or until firm to the touch (and no longer pink inside). Place on a small platter and cover with foil to rest for about 5 mins.

6. Slice the chicken into thin strips against the grain, and toss with a little bit of sauce to cover.

7. Place some chicken in a lettuce cup and top with bell pepper, pineapple, cheese and cilantro and drizzle with a little additional teriyaki sauce.