Korean Chicken Lettuce Wraps

• Ready in 2h 20m

• Serves 4

• 507 calories

• 69.08g carbs

Korean Chicken Lettuce Wraps could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 4. For $3.43 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains around 34g of protein, 13g of fat, and a total of 508 calories. 1 person has tried and liked this recipe. It works well as a hor d'oeuvre. If you have garlic, pepper, brown sugar, and a few other ingredients on hand, you can make it. Only a few people really liked this Korean dish. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes. It is brought to you by My Recipes.

13 ingredients

1. 12 bibb lettuce leaves
2. 1/4 tsps pepper
3. 1 cup brown rice
4. 2 tsps canola oil
5. 2 tbsps brown sugar
6. 2 tbsps sesame oil
7. 24 slice cucumber
8. 1 tbsp garlic
9. 4 green onions
10. 1 tbsp gochujang sauce
11. 3 tbsps lower-sodium soy sauce
12. 1 tsp sesame seeds
13. 1 lb chicken breast halves

Instructions

1. Combine first 6 ingredients in a large zip-top plastic bag.
2. Place 2 tablespoons soy sauce mixture in a small bowl; set aside.
3. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
4. Cook rice according to package directions.
5. Remove chicken from bag; discard marinade.
6. Heat a large skillet over medium-high heat.
7. Add oil to pan; swirl to coat.
8. Add chicken; cook 2 minutes on each side or until done.
9. Sprinkle sesame seeds over chicken.
10. 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.
11. Serve with reserved 2 tablespoons soy sauce mixture.