Korean Chicken Lettuce Wraps

  • Yield: 4 servings


Marinade and Chicken
3-- (6 ounce each) skinless, boneless chicken breast halves
1/3cup reduced sodium soy sauce
3tablespoons packed dark brown sugar
2tablespoons Asian sesame oil
1tablespoon grated peeled fresh ginger
2teaspoons minced fresh garlic
Cucumber Carrot Salad
2tablespoons Asian sesame oil
1tablespoon rice vinegar
1 1/2teaspoons packed brown sugar
2teaspoons grated fresh ginger
1/4teaspoon salt
1/4teaspoon red pepper flakes
1/2-- English cucumber, quartered lengthwise, thinly sliced
1/2cup diced red bell pepper
1/2cup coarsely shredded or matchstick pieces carrot
1/2cup sliced green onion
1tablespoon toasted sesame seed
16whole large leaves Boston or iceberg lettuce
3cups hot cooked short grain rice


Slice each chicken breast into strips 3 inches long and 1/2 inch thick.
In large bowl, whisk together soy sauce, brown sugar, sesame oil, ginger
and garlic; reserve 3 tablespoons of sauce for glazing. Add chicken to
marinade remaining in bowl; toss to coat. Let marinate at room
temperature for 15 minutes. Heat stovetop ridged grill pan over medium
heat or preheat broiler. Drain chicken, discarding marinade. Thread
chicken strips onto 16 bamboo skewers that have been soaked in water.
Grill skewers on grill pan or broil for 3 to 4 minutes per side or until
cooked through.

Meanwhile, for salad in large bowl combine sesame oil, rice vinegar,
sugar, ginger, salt and pepper flakes; whisk to blend. Add cucumber, bell
pepper, carrot and green onion; toss to coat.

Brush kabobs with reserved marinade; sprinkle with sesame seed. Spoon
rice and cucumber carrot salad into lettuce leaves. Slide chicken off
skewers and place in lettuce leaves along with rice and cucumber carrot
salad; roll up to eat. Makes 4 servings.