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Teriyaki Chicken Lettuce Cups


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 4 chicken breasts, cut into bite-sized chunks

  • 1/2 cup teriyaki sauce

  • 2 tablespoons brown sugar

  • 1 head iceberg lettuce, remove each leaf carefully to create cups

  • 4 carrots, cut into matchsticks

  • 4 zucchini, cut into matchsticks


In a large skillet with 1 turn of the pan of EVOO, brown the chicken on all sides, about 5 minutes.

Add the teriyaki sauce and brown sugar, and cook until the sauce is reduced and the chicken is cooked through, about another 2 minutes.

Serve the chicken in the iceberg lettuce cups garnished with carrots and zucchini sticks.