Korean BBQ Chicken Lettuce Wraps
Ingredients:
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs, diced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp rice vinegar
- 1 tbsp sesame seeds
- 2 green onions, chopped
- For the Wraps:
- 1 head of butter lettuce or romaine, leaves separated
- 1 cup cooked jasmine rice or cauliflower rice (optional)
- 1/2 cup shredded carrots
- 1/4 cup cucumber, julienned
- Extra sesame seeds and green onions for garnish
Instructions:
- Marinate the Chicken:
- In a bowl, whisk together soy sauce, sesame oil, honey, garlic, ginger, gochujang, and rice vinegar.
- Add diced chicken to the marinade and let sit for at least 20 minutes, or up to 2 hours for maximum flavor.
- Cook the Chicken:
- Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring frequently, until fully cooked and caramelized.
- Sprinkle with sesame seeds and chopped green onions.
- Assemble the Lettuce Wraps:
- Lay a lettuce leaf flat and optionally add a spoonful of rice.
- Top with a portion of the cooked chicken, shredded carrots, and julienned cucumber.
- Garnish with extra sesame seeds and green onions.
- Serve:
- Serve immediately with extra gochujang or soy sauce on the side for dipping.