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Korean Chicken Lettuce Wraps

Korean Chicken Lettuce Wraps

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 20 mins
Total time 2 hrs, 20 mins
Yield

Serves 4 (serving size: 3 lettuce wraps and 1 1/2 teaspoons sauce)

Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste).

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

Nutrition Information

  • calories 428
  • fat 12.4 g
  • satfat 1.9 g
  • monofat 5 g
  • polyfat 4 g
  • protein 30 g
  • carbohydrate 49 g
  • fiber 4 g
  • cholesterol 73 mg
  • iron 2 mg
  • sodium 567 mg
  • calcium 63 mg

How to Make It

  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.