Jalapeño Honey Chicken Teriyaki Lettuce Wraps

  • Posted on: 16 May 2015
  • By: jessica

Today I want to share one of my favorite new recipes with you. It can be made using one bowl and one sautee pan. Oh, did I mention it's delious? Seriously. Delicious. This recipe uses the same list of ingredients from my Jalapeño Honey Chicken Teriyaki, just in different proportions. 

Please check out Garden Honey Bee to buy your own local honey next time you're at Pepperplace Market


2 T
Coconut Oil (Melted)
4 T
Jalapeño Honey (regular honey will work here too, but will not have the spicy kick)
Capful Apple Cider Vinegar
2 t
Chinese Five Spice
Chicken Breasts (Diced )
3 c
Veggies (of your choice, swiss chard, mushrooms, bok choy, and water chestnuts are my favorite)
Lettuce Leaves (Strong leaves, such as butter lettuce are best)
1 bn


It is VITAL to add all of these ingredients in the order listed. If you add them out of order you will get a gross, chunky paste that you do not want to use as a sauce.

1. In a medium bowl add 2 tbs melted coconut oil and 4 tbs jalepeño honey and whisk until combined. 

2. Next add 2 capfuls of apple cider vinegar and 2 tsp Chinese five spice to the honey mix. Whisk all ingredients until combined. 

3. Dice your chicken and add to the marinade. Be sure to coat each piece well in the sauce.

4. Wrap the bowl in plastic wrap and allow to marinate in the fridge for at least an hour. 

5. Chop all your veggies. 

6. Place a large sauté pan over medium high heat. Pour your chicken into the pan, ensuring you bring along all of the sauce with it. Sauté, stirring constantly until cooked through.

7. Stuff your lettuce leaves with the chicken and veggies.

8. Top with crushed cashews. 


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