How To Prepare
Preheat the oven to 400 degrees Fahrenheit.
Place chicken thighs in a roasting tin in a single layer.
Combine teriyaki marinade with ginger and scallions. Pour over chicken; turn the pieces to coat them evenly.
Bake chicken for 25 minutes, turning once halfway through. Add vegetables, coating them in the marinade.
Bake for a further 15-20 minutes until chicken and vegetables are tender.
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Baked Chicken Teriyaki
How To Prepare
Instructions
1. In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces. Pour into a colander, in the sink and drain fat. Return chicken to pan. When cool enough to handle, break up the chicken pieces until minced.
2. Add the scallions, water chestnuts, red pepper, teriyaki, ginger, water and sesame oil. Cook for a few minutes until the scallions and red pepper are soft. Keep warm.
3. In a small bowl, add all the dipping sauce ingredients and mix well.
4. To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side. This sauce is quite strong. You’ll only need 1 teaspoon of sauce per wrap. You can also set up the components on individual plates and serve family style. Let everyone make their own wrap.
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Low Carb Chicken Lettuce Wraps
Ingredients
Ingredients for Dipping Sauce:
Ingredients
Ingredients for Dipping Sauce:
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