Korean BBQ Chicken Lettuce Wraps

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)

Instructions

1. 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.
2. 2Add the 1 lb 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.
3. 3Place a 12-inch skillet over medium-high heat. Allow the skillet to heat up for about 2 minutes.
4. 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 165°F (74°C).
5. 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.
6. 6Arrange the lettuce leaves on a serving platter. Spoon the cooked Korean BBQ chicken mixture into the lettuce leaves.
7. 7Sprinkle the 1 teaspoon of sesame seeds over the chicken in the lettuce wraps just before serving.

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