Start cooking rice and vegetables if applicable. Separate the butter lettuce into 12 large leaves and set aside on a plate.
In a small bowl, whisk together honey, soy sauce, ginger powder, garlic, vinegar and cornstarch.
Place a large skillet on medium-high heat. Add 1-2 tsp oil and cubed chicken.
Fry 2-3 minutes per side until nicely browned. If not browning, increase heat and continue for another minute.
Add sauce mixture to chicken and stir continuously until it thickens to coat the chicken. Remove from heat.
Place one large spoonful of teriyaki chicken into each lettuce leaf. Serve and enjoy!
Notes
-For the chicken to brown properly, there should be a bit of space between the pieces in the pan. Fry in batches if your pan is small or you're doubling the recipe.