Super Easy Korean Chicken Lettuce Wraps

• Gluten free

• Meat

  • 1 lb Chicken breast, skinless boneless

• Produce

  • 1 heads Boston lettuce, leaves
  • 1 Cilantro, fresh leaves
  • 4 Green onions
  • 1/2 Hothouse cucumber

• Condiments

  • 1 tbsp Chili garlic sauce
  • 2 1/2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Sea salt and fresh ground black pepper
  • 2 tsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tsp Olive oil
  • 1 1/2 tbsp Sesame oil

Found on littlebroken.com

Description

Ingredients

• 2½ Tbsp. low sodium soy sauce
• 2 Tbsp. brown sugar
• 1½ Tbsp. sesame oil
• 1 Tbsp. chili garlic sauce (can be found in Asian food isle)
• 1-1½ lb. skinless, boneless chicken breast, sliced
• 2 tsp. olive oil
• 2 tsp. toasted sesame seeds
• 1-2 heads of Boston lettuce, leaves separated, washed and dried
• ½ hothouse cucumber, thinly sliced on diagonal
• 4 green onions, sliced on diagonal
• fresh cilantro leaves
• sea salt and fresh ground black pepper

Directions

• In a medium bowl, combine the soy sauce, brown sugar, sesame oil, and chili garlic sauce. Season with salt and pepper. (I went light on S&P but added more after chicken was cooked). Reserve 2 tablespoons of the marinade. Add chicken slices to the remaining marinade; cover and refrigerate 1 hour up to overnight.
• Heat a large non-stick skillet over medium-hight heat (I had the heat on about an 8). Add olive oil to the pan and swirl to coat. Add chicken and cook about 3-5 minutes on each side or until cooked through and golden brown. Remove the chicken onto a serving plate and sprinkle with sesame seeds.
• To assemble chicken wraps: Top each lettuce leaf with couple pieces of chicken, cucumber, green onions, and cilantro leaves. Drizzle with reserved soy sauce marinade and enjoy!