Sally's Recipe Of The Week: Korean Lettuce Wrap

Korean Lettuce Wraps
Serves 3 to 4

Here is what you will need: (Thank you Honda Classic for my cutting board!)

1 1/2 pounds of chicken, cut into strips. I used boneless, skinless chicken thighs, use breast if you want.
3 TBS low sodium soy sauce
2 TBS brown sugar
1 TBS chili garlic sauce
2 tsp toasted sesame oil
2 tsp olive oil
salt and pepper
Grated carrot
bean sprouts
sliced scallions
cilantro (I didn't have any but would have used it if I did.)

You also need.........

A big beautiful head of bib lettuce. You may need two depending on the size. Separate the leaves and rinse them and let them dry completely. Put in fridge to keep cold before serving.

Combine the sesame oil, soy sauce, garlic sauce, olive oil and brown sugar in a bowl. Mix well and add a pinch of salt and a couple grinds of pepper. Taste it. If it needs more heat, sweet whatever, add it in.

Add your chicken strips into the marinade. Put in fridge for at least an hour.

When ready, heat a large skillet, add the chicken AND the marinade into the pan. Cook until the chicken is done, about 3 to 5 minutes.

We are going to make a sauce with the left over marinade. Remove the chicken from the pan and set in a covered dish, keep warm. Bring the sauce to a boil, then reduce heat. Taste the sauce. You may want to add more soy sauce or if it's too thick a little water or chicken broth.  

Put the broth in a small bowl with a spoon for serving.

Serve up your chicken with the lettuce and your toppings.


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