Korean Chicken Lettuce Wraps

• Meat

  • 1 lb Chicken breast, skinless boneless halves

• Produce

  • 12 Bibb lettuce, leaves
  • 24 English cucumber, slices
  • 1 tbsp Garlic, fresh
  • 4 Green onions

• Condiments

  • 1 tbsp Gochujang sauce
  • 2 1/2 tbsp Lower-sodium soy sauce

• Pasta & Grains

  • 1 cup Brown rice, long grain

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tbsp Brown sugar, dark
  • 1 tsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tsp Canola oil
  • 1 1/2 tbsp Sesame oil, dark

Found on cookinglight.com

Description

Directions

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