Rating: 4.5 stars
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  • 5 star values: 7

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).

Laraine Perri
This Story Originally Appeared On cookinglight.com

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
20 mins
total:
2 hrs 20 mins
Yield:
Serves 4 (serving size: 3 lettuce wraps and 1 1/2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook rice according to package directions.

  • 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.

Nutrition Facts

428 calories; fat 12.4g; saturated fat 1.9g; mono fat 5g; poly fat 4g; protein 30g; carbohydrates 49g; fiber 4g; cholesterol 73mg; iron 2mg; sodium 567mg; calcium 63mg.
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