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korean chicken lettuce wraps

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Korean Chicken Lettuce Wraps

(1 rating)
yield 4 (3 lettuce wraps for each serving)
prep time 2 Hr 15 Min
cook time 1 Hr 15 Min
method Saute

Ingredients For korean chicken lettuce wraps

  • 2 1/2 Tbsp
    low-sodium soy sauce
  • 2 Tbsp
    dark brown sugar
  • 1 1/2 Tbsp
    dark sesame oil
  • 1 Tbsp
    gochujang sauce (available in most asian markets; otherwise mix together 1/2 tbsp sriracha sauce and 1/2 tbsp miso soybean paste)
  • 1 Tbsp
    fresh garlic, minced
  • 1/4 tsp
    black pepper
  • 1 lb
    skinless boneless chicken breasts, thinly sliced
  • 1 c
    uncoooked long-grain brown rice
  • 2 tsp
    canola oil
  • 1 tsp
    toasted sesame seeds
  • 12
    bibb lettuce leaves, rinsed and dried
  • 24
    english cucumber slices
  • 4
    green onions, diagonally sliced into 1-inch strips

How To Make korean chicken lettuce wraps

  • 1
    Combine soy sauce, brown sugar, sesame oil, gochujang sauce, garlic and pepper 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 5 minutes on each side or until done. Sprinkle sesame seeds over chicken.
  • 4
    To assemble lettuce cups: 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 sliced green onions. Drizzle equal portions of the reserved soy sauce mixture over each lettuce cup. Serve immediately.
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