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Teriyaki Chicken & Rice Lettuce Wraps

  • Cooking Time

  • Prep time

  • Serves

  • 1 lb. ground chicken
  • 1 clove garlic, finely chopped
  • 1/2 tsp. ground ginger
  • 1 Tbsp. oil
  • 1 cup frozen shelled edamame, thawed
  • 1 cup thinly sliced red cabbage
  • 1 3/4 cups water
  • 1 package Knorr® Asian Sides™ - Teriyaki Rice
  • 1 head Boston lettuce, separated into leaves
  • 1 SEASON ground chicken with garlic, ginger and if desired, salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, breaking up with a wooden spoon and stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.<BR><BR>
  • 2 ADD edamame and red cabbage to skillet and cook over medium heat, stirring occasionally, 2 minutes. Add water and Knorr® Asian Sides-Teriyaki Rice to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender.
  • 3 STIR in chicken; let stand 2 minutes. Fill lettuce leaves with chicken mixture. Sprinkle, if desired, with sesame seeds, sliced scallions and sriracha; now it's delicious. Dig in!