Teriyaki Chicken Lettuce Wraps

Directions

Combine the soy sauce, 2 tablespoons of the water, mirin, honey, minced garlic and grated ginger in a saucepan. Bring everything to boil over medium heat. Dissolve the cornstarch with the remaining tablespoon of water and add to the teriyaki sauce. Reduce heat to medium-low, and let the sauce simmer until it starts to thicken, about 30 seconds to a minute. Turn off the heat and allow the sauce to cool. The sauce will thicken a little more as it cools. You should have about 1/2 to 3/4 cup of sauce.

Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add half of the diced red onions and cook until they start to soften, about 2 minutes. Add ground chicken and a pinch of kosher salt. Using your spatula, break up chicken into smaller pieces. Stir occasionally until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a clean plate.

Quickly wipe down the pan and heat another tablespoon of olive oil over medium heat. Add the remaining diced red onions and cook until they soften, about 2 minutes. Add the zucchini and red pepper, and cook, stirring occasionally, until the peppers start to soften, 3 to 4 minutes. Stir the sliced scallions and cooked chicken into the pan with cooked vegetables.

Drizzle 6 tablespoons of the prepared teriyaki sauce and ½ teaspoon sesame oil into the pan and stir. Save the rest of the teriyaki sauce for drizzling over wraps. Turn off heat, taste, and adjust seasonings if needed. To serve, place several spoonfuls of filling onto a lettuce leaf. Top with chopped peanuts, cilantro, scallions, and an extra drizzle of teriyaki sauce, if desired. Leftover teriyaki sauce will keep for about a week in the refrigerator.