Korean Chicken Lettuce Wraps

Sometimes your husband comes home with a head of lettuce thrice the size of your own head so you have to come up with a quick and easy dinner idea. Here is the recipe borne from this based-on-true-events story.

By Patty Nguyen Zurilgen   ||   www.pattynguyen.com

Korean Chicken Lettuce Wraps

Ingredients:

• 1 ½ lb. boneless skinless chicken thighs, cut lengthwise into 1/2″ pieces
• ¼ cup light soy sauce
• 2 tbsp brown sugar
• 1 tsp gochujang
• 1 tsp sesame oil
• ¼ tsp ground pepper
• 2 cloves garlic, minced
• 1 tbsp peanut oil

To serve:

• lettuce leaves
• cooked rice
• sesame seeds
• green onion
• gochujang

Directions:

Combine chicken, light soy sauce, brown sugar, gochujang, sesame oil, ground pepper, and garlic in a large bowl and mix well. Let the chicken marinate for at least 30 minutes.

Heat a wok/skillet until smoking hot. Add the peanut oil. Swirl to coat the wok/skillet. Add chicken in a single layer (I cooked my chicken in two batches) and cook until golden brown on one side. Turn the chicken over and quickly stir fry until cooked through and juices run clear.

Serve with large lettuce leaves, rice, sesame seeds, green onion, and more gochujang.