Korean Chicken Lettuce Wraps

Gochujang has become one of my favorite condiments. Think of it as Korean steak sauce. Goes with beef, chicken or pork. Adds a sweet and spicy flavor to marinades and sauces.  I found this recipe in Cooking Light and the one change I made was to double the marinade, add a little rice vinegar and use it as a sauce for the wraps.

Ingredients

2 1/2 tbs low sodium soy sauce

2 tbs brown sugar

1 tbs sesame oil

1 tbs gochujang sauce

1 tbs minced garlic

(I make the above to use as a marinade. Than I double it plus 1 tbs rice vinegar to use as a sauce.)

1 lb skinless, boneless chicken breast thinly sliced

1 cup uncooked rice

2 tsp canola oil

1 tsp toasted sesame seeds

12 Bibb or iceberg lettuce leaves

1 English cucumber

(I slice the cucumber and season it with garlic salt and rice vinegar)

4 green onions, sliced

Directions

1.  Combine first five ingredients in a large zip lock plastic bag. Double the same ingredients and add 1 tbs rice vinegar and set aside to serve with the wraps.  Add chicken slices to soy sauce mixture in the bag and seal.  Refrigerator at least two hours.

2.  Cook rice according to package directions.

3.  Remove chicken from marinade. Discard marinade.  Heat a large skillet over medium high heat. And oil and swirl to coat pan. Add chicken and stir fry until chicken is done. Sprinkle sesame seeds over chicken. Could also grill chicken or cook on a grill pan. 

4.  Place rice in bottom of lettuce cup, add chicken, cucumber slices, green onions and sauce.