Hi everyone, this episode is one of my favorites – Teriyaki Chicken Lettuce wraps. The video is also an entry to Jamie Oliver’s contest called “Search for a Food Tube Star.”
Jamie really works to improve nutrition in schools and teaches kids all over the world to cook simple, healthy meals. He’s so cool! And so is this contest!
The winner gets some video equipment and mentoring from his Food Tube video team, which would be amazing. There are many great entries showcased on his Food Tube channel on YouTube, check them out! 🙂
I hope you enjoy this video. We had fun making it, and you’ll see we tried a bunch of new ways to take the video. It was fun, and we learned a lot!
Teriyaki Chicken Lettuce Wraps with Quick Pickles and Miso Drizzle
- 8 to 10 boneless skinless chicken thighs (2 to 21/2 pounds/905 g to 1.1 kg)
- 2 cups/475 ml store-bought teriyaki sauce
- Grapeseed oil for grill
- 2 large heads Bibb lettuce washed, dried, and leaves separated
- 1 large carrot cut into thin ribbons with a potato peeler
- 1 recipe Quick Pickles recipe follows
- 1 recipe Miso Drizzle recipe follows
Place the chicken in a large resealable plastic bag. Pour in the teriyaki sauce. Seal the bag, squeezing out as much air as possible. Give it a good shake to ensure that all the chicken is coated evenly. Transfer to the refrigerator and marinate for at least 4 hours or overnight.
Preheat a grill to medium-high. Oil the grill grates. Remove the chicken from the bag and discard any extra marinade. Grill the chicken until lightly charred and cooked through, 4 to 5 minutes per side. Let the chicken rest for about 10 minutes, then slice the chicken.
To assemble the wraps, stack 2 Bibb lettuce leaves together to make a cup. Fill with a few slices of chicken, several ribbons of carrot, and a few Quick Pickles. Spoon a little bit of the Miso Drizzle over the top.
To take for lunch, pack all the ingredients separately and assemble right before eating.
- 1 medium-size English cucumber sliced crosswise on a mandoline into paper-thin rounds
- 1 teaspoon kosher salt
Place the cucumbers in a colander set over a large bowl. Sprinkle with the salt and toss to coat. Set aside for 30 minutes. Squeeze as much as the moisture out as you can with your hands.
- 2 tablespoons red miso paste
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon soy sauce or tamari
Combine the miso paste, lemon juice, soy sauce, and 2 tablespoons of water in a small bowl and stir until smooth.