Korean BBQ Chicken Lettuce Wraps

Name: Korean BBQ Chicken Lettuce Wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb Chicken thighs, boneless, skinless, cut into bite-sized pieces; 3 tbsp Gluten-free soy sauce; 2 tbsp Brown sugar; 1 tbsp Sesame oil; 1 tbsp Rice vinegar; 2 cloves Garlic, minced; 1 tsp Ginger, minced; 1 tsp Gochujang (Korean chili paste); 2 stalks Green onions, chopped; 1 tsp Sesame seeds; 1 head Lettuce leaves (e.g., butter lettuce, romaine)

A light and refreshing gluten-free lunch option featuring Korean BBQ flavored chicken served in crisp lettuce wraps.

35m4 servings

Contains dairyContains soyContains sesameEGG-free

320 cal|30g protein|15g carbs|15g fat|2g fiber

Ingredients

about 450 g Chicken thighs, boneless, skinless, cut into bite-sized pieces
3 tbsp Gluten-free soy sauce
2 tbsp Brown sugar
1 tbsp Sesame oil
1 tbsp Rice vinegar
2 cloves Garlic, minced
1 tsp Ginger, minced
1 tsp Gochujang (Korean chili paste)
2 stalks Green onions, chopped
1 tsp Sesame seeds
1 head Lettuce leaves (e.g., butter lettuce, romaine)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a medium bowl, combine the 3 tablespoons of gluten-free soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 2 cloves of minced garlic, 1 teaspoon of minced ginger, and 1 teaspoon of gochujang. Whisk everything together until it is well combined.
2Add the about 450 g of chicken thighs, cut into bite-sized pieces, to the bowl with the marinade. Toss the chicken thoroughly to ensure every piece is coated. Let the chicken marinate for at least 15 minutes at room temperature.
3Place a 30.48 cm skillet over medium-high heat. Allow the skillet to heat up for about 2 minutes.
4Carefully add the marinated chicken pieces to the hot skillet. Stir-fry the chicken, moving it around the pan frequently, for 7 to 10 minutes, or until the chicken is cooked through and has developed a slightly caramelized exterior. The internal temperature of the chicken should reach 74°C.
5Stir in the 2 stalks of chopped green onions during the last minute of cooking. Continue to stir-fry until the green onions are slightly softened.
6Arrange the lettuce leaves on a serving platter. Spoon the cooked Korean BBQ chicken mixture into the lettuce leaves.
7Sprinkle the 1 teaspoon of sesame seeds over the chicken in the lettuce wraps just before serving.

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