korean chicken lettuce wraps
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Korean Chicken Lettuce Wraps
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(1 rating)
yield
4 (3 lettuce wraps for each serving)
prep time
2 Hr 15 Min
cook time
1 Hr 15 Min
method
Saute
Ingredients For korean chicken lettuce wraps
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2 1/2 Tbsplow-sodium soy sauce
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2 Tbspdark brown sugar
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1 1/2 Tbspdark sesame oil
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1 Tbspgochujang sauce (available in most asian markets; otherwise mix together 1/2 tbsp sriracha sauce and 1/2 tbsp miso soybean paste)
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1 Tbspfresh garlic, minced
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1/4 tspblack pepper
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1 lbskinless boneless chicken breasts, thinly sliced
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1 cuncoooked long-grain brown rice
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2 tspcanola oil
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1 tsptoasted sesame seeds
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12bibb lettuce leaves, rinsed and dried
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24english cucumber slices
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4green onions, diagonally sliced into 1-inch strips
How To Make korean chicken lettuce wraps
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1Combine soy sauce, brown sugar, sesame oil, gochujang sauce, garlic and pepper in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
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2Cook rice according to package directions.
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3Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until done. Sprinkle sesame seeds over chicken.
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4To assemble lettuce cups: Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons sliced green onions. Drizzle equal portions of the reserved soy sauce mixture over each lettuce cup. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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