No Image
prep time
2 Hr 15 Min
cook time
1 Hr 15 Min
method
Saute
yield
4 (3 lettuce wraps for each serving)
Ingredients
- 2 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons dark brown sugar
- 1 1/2 tablespoons dark sesame oil
- 1 tablespoon gochujang sauce (available in most asian markets; otherwise mix together 1/2 tbsp sriracha sauce and 1/2 tbsp miso soybean paste)
- 1 tablespoon fresh garlic, minced
- 1/4 teaspoon black pepper
- 1 pound skinless boneless chicken breasts, thinly sliced
- 1 cup uncoooked long-grain brown rice
- 2 teaspoons canola oil
- 1 teaspoon toasted sesame seeds
- 12 - bibb lettuce leaves, rinsed and dried
- 24 - english cucumber slices
- 4 - green onions, diagonally sliced into 1-inch strips
How To Make korean chicken lettuce wraps
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Step 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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Step 2Cook rice according to package directions.
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Step 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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Step 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.
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