Korean Chicken Lettuce Wraps

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Korean Chicken Lettuce Wraps

Yields1 Serving
 2 1/2 tablespoons lower-sodium soy sauce
  2 tablespoons dark brown sugar
  1 1/2 tablespoons dark sesame oil
  1 tablespoon gochujang sauce (such as Annie Chun's)
  1 tablespoon minced fresh garlic
  1/4 teaspoon black pepper
  1 pound skinless, boneless chicken breast halves, thinly sliced
  1 cup uncooked long-grain brown rice
  2 teaspoons canola oil
  1 teaspoon toasted sesame seeds
  12 Bibb lettuce leaves (or any head lettuce)
  24 English cucumber slices
  4 green onions, diagonally sliced
1

 Combine first 6 ingredients 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.

2

 Cook rice according to package directions.

3

Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. 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 green onions. Serve with reserved 2 tablespoons soy sauce mixture.

Ingredients

 2 1/2 tablespoons lower-sodium soy sauce
  2 tablespoons dark brown sugar
  1 1/2 tablespoons dark sesame oil
  1 tablespoon gochujang sauce (such as Annie Chun's)
  1 tablespoon minced fresh garlic
  1/4 teaspoon black pepper
  1 pound skinless, boneless chicken breast halves, thinly sliced
  1 cup uncooked long-grain brown rice
  2 teaspoons canola oil
  1 teaspoon toasted sesame seeds
  12 Bibb lettuce leaves (or any head lettuce)
  24 English cucumber slices
  4 green onions, diagonally sliced

Directions

1

 Combine first 6 ingredients 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.

2

 Cook rice according to package directions.

3

Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. 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 green onions. Serve with reserved 2 tablespoons soy sauce mixture.

Notes

Korean Chicken Lettuce Wraps
IngredientsDirections
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