Decided to cook this for dinner, and guess what? My hubby and I couldn't resist, and he ate more than half of it

1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp erythritol or another sugar substitute
1 tbsp sesame seeds
1 head of butter or iceberg lettuce
2 green onions, chopped
Directions
1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and erythritol.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken, cooking until browned and cooked through, about 7-10 minutes.
3. Pour the prepared sauce over the chicken, stirring to coat. Allow it to simmer for a few minutes until the sauce thickens slightly.
4. Remove the chicken from heat and sprinkle with sesame seeds and chopped green onions.
5. Separate the lettuce leaves and wash them thoroughly. Pat dry with a paper towel.
6. To serve, spoon a portion of the teriyaki chicken into the center of each lettuce leaf, wrapping them up like little burritos.
Variations & Tips
If you’re looking for a bit more crunch, try adding some finely chopped water chestnuts or bell peppers to the chicken mixture. For those who like a bit of heat, a small amount of sriracha or red pepper flakes in the sauce would be delicious. If you prefer a vegetarian option, you can substitute the chicken with firm tofu or even mushrooms. Remember, cooking is all about making a dish your own and using what you have on hand. Enjoy experimenting!