Korean Lettuce Wraps

http://www.cookinglight.com/recipes/korean-chicken-lettuce-wrap

  • 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
  • 24 English cucumber slices
  • 4 green onions, diagonally sliced

 

Step 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.

Step 2

Cook rice according to package directions.

Step 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.

Advertisements