Korean Chicken Lettuce Wraps

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Korean Chicken Lettuce Wraps

ngredients
Ingredient Checklist

2 ½ tablespoons lower-sodium soy sauce

2 tablespoons dark brown sugar

1 ½ tablespoons dark sesame oil

1 tablespoon gochujang sauce (such as Annie Chun’s)

1 tablespoon minced fresh garlic

¼ teaspoon black pepper

1 pound skinless, boneless chicken breast halves, thinly sliced

1 cup uncooked long-grain brown rice

2 teaspoons canola oil

1 teaspoon toasted sesame seeds

12 Bibb lettuce leaves

24 English cucumber slices

4 green onions, diagonally sliced
Directions
Step 1
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.

Step 2
Cook rice according to package directions.

Step 3
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. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net to learn more about our program. CG