Grammy's Kitchen · Teriyaki Chicken · Teriyaki Chicken Lettuce Wraps
One of 94 teriyaki chicken recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.
| this recipe | typical | |
|---|---|---|
| liquid | 32% | 21% |
| sweetener | 3% | 9% |
| thickener | 1% | 0% |
| aromatics | 21% | 1% |
| vegetables and beans | 31% | 0% |
| fat | 4% | 0% |
| acid | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 1 3/4 lbs boneless, (skinless chicken breasts, diced into small pieces) |
| 34 g | 2 1/2 Tbsp olive oil, (divided) |
| 1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade | |
| 30 g | 2 Tbsp water |
| 8 g | 1 Tbsp cornstarch |
| 21 g | 1 Tbsp honey |
| 160 g | 1 cup sliced green onions, (divided) |
| 3 g | 1 clove garlic, (minced) |
| 120 g | 1 red bell pepper, (cored, seeded and diced) |
| 227 g | 1 (8 oz) can sliced water chestnuts, (chopped) |
| 128 g | 1 cup shredded carrots ((2 medium)) |
| Romaine or iceberg lettuce leaves, (for serving) | |
| 60 g | 1/2 cup roughly chopped unsalted cashews |
Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.