In other news, what is everyone doing for Valentine’s Day?? I want to hear all your cute plans. I’m not big on holiday’s in general, especially Valentine’s Day and Halloween. On top of that, we both work weekends so going out on a night when everyone else is out, restaurants are booked and parking is hard to find, probably not going to happen for this couple. Nice night in with dinner and a bottle of wine it is!
I made these lettuce wraps a few nights ago and they were DE-LI-CIOUS! A little messy, but delicious. And very easy to prepare, marinate the chicken, mix up the sauce and chop some veggies. The chicken marinated for about 2 hours but the actual prep & cook time was about 20 minutes. Great for a weeknight if you start your marinade the night before or in the morning.
Korean Chicken Lettuce Wraps
Makes 8 wraps
2 1/2 Tbsp low sodium soy sauce
2 Tbsp brown sugar
1 1/2 Tbsp sesame oil
1 Tbsp gochujang sauce
1 Tbsp minced garlic
1/4 tsp black pepper
1 lb boneless, skinless chicken breast, thinly sliced
1 cup uncooked brown rice
2 tsp canola oil
1 tsp sesame seeds
8 Bibb lettuce leaves
16 cucumber slices
3 green onions, sliced diagonally
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.
2. Cook rice according to package directions.
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.
4. 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. Serve.
Original recipe from Cooking Light.