Korean Chicken Lettuce Wraps


Korean Chicken Lettuce Wraps

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March 29, 2017

Korean Chicken Lettuce Wraps


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.