✓ Begin by slicing 1 pound of boneless, skinless chicken breasts into bite-sized pieces.

✓ In a large bowl, mix 1/4 cup teriyaki sauce, 1 tablespoon soy sauce, 1 teaspoon minced garlic, and 1 teaspoon minced ginger with the diced chicken. Allow it to marinate for at least 30 minutes in the refrigerator.

✓ Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil; the oil should shimmer slightly.

✓ Add the marinated chicken to the hot skillet. Cook for about 5 minutes or until the pieces are browned on all sides.

✓ Prepare your lettuce cups by separating a head of butter lettuce into individual leaves.

✓ Once the chicken has finished cooking, remove it from the skillet using tongs or a slotted spoon and place it onto each lettuce leaf.

✓ For extra flavor, sprinkle sesame seeds over the filled lettuce cups. Top with shredded carrots, diced cucumbers, and sliced green onions for added freshness.

✓ These Lettuce包裹 Teriyaki鸡块 are best served immediately while they’re still warm and crispy on the outside, tender on the inside.