Mouth Watering Korean Chicken Lettuce Wraps
Ingredients
2-1/2 tbsp low sodium soy sauce
2 tbsp brown sugar
1-1/2 tbsp sesame oil
1 tbsp chili garlic sauce can be found in Asian food isle
1 lb boneless chicken breast sliced and skinless
2 tsp olive oil
2 tsp toasted sesame seeds
1-2 leaves heads of Boston lettuce separated, washed and dried
1/2 whole hothouse cucumber thinly sliced on diagonal
4 whole Green Onion sliced on diagonal
1 bunch fresh cilantro leaves
sea salt and fresh ground black pepper
Cooking Instructions
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! You can also serve these with white or brown rice!
Mouth Watering Korean Chicken Lettuce Wraps
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: 4
Calories: 201 Per Serving
Meal Type
Nutrition Facts
Calories: 201kcal | Carbohydrates: 8g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 477mg | Potassium: 430mg | Fiber: 1g | Sugar: 7g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
Applied Diet Types
- Clean Eating
- Dairy Free
- Gluten Free
- Low Carb
Ingredients
2-1/2 tbsp low sodium soy sauce
2 tbsp brown sugar
1-1/2 tbsp sesame oil
1 tbsp chili garlic sauce can be found in Asian food isle
1 lb boneless chicken breast sliced and skinless
2 tsp olive oil
2 tsp toasted sesame seeds
1-2 leaves heads of Boston lettuce separated, washed and dried
1/2 whole hothouse cucumber thinly sliced on diagonal
4 whole Green Onion sliced on diagonal
1 bunch fresh cilantro leaves
sea salt and fresh ground black pepper
Cooking Instructions
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! You can also serve these with white or brown rice!