Korean Grilled Chicken in Lettuce Wraps

By The Canadian Living Test Kitchen

26 people added this to their Recipe Box

Korean Grilled Chicken in Lettuce Wraps
courtesy Colleen Tully

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	389389 cal
pro	39 g39g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	39 g39g carb
fibre	2 g2g fibre
chol	84 mg84mg chol
sodium	817 mg817mg sodium
% RDI:	-
calcium	88 calcium
iron	1414 iron
vit A	2323 vit A
vit C	3333 vit C
folate	3535 folate

Koreans often cut grilled meat or poultry into bite-size pieces and eat them, wrapped in lettuce, with accompaniments such as rice, hot sauce, garlic and aromatic greens. It's a fun and convivial meal whether enjoyed with family or friends. Use medium-grain Korean or Japanese rice, such as sushi rice, or Italian short-grain rice.

Serve with: Korean pickled cabbage (kimchi)

Ingredients

3 tbsp (50 mL) soy_sauce

2 tbsp (25 mL) sake or dry sherry

2 tbsp (25 mL) toasted sesame seeds

4 tsp (20 mL) granulated_sugar

2 cloves garlic, minced

1 tbsp (15 mL) grated gingerroot

1 tbsp (15 mL) sesame_oil

1 green_onion, minced

1/4 tsp (1 mL) pepper

Pinch cayenne_pepper

4 boneless skinless chicken breasts

Accompaniments:

1/4 cup (50 mL) Korean hot_pepper paste

1 tbsp (15 mL) rice_vinegar

2 tsp (10 mL) granulated_sugar

2 tsp (10 mL) soy_sauce

1 tsp (5 mL) sesame_oil

2 heads leaf or Boston lettuce, separated

1 bunch watercress, trimmed

2 cups (500 mL) cooked rice

4 cloves garlic, thinly sliced

Preparation

In bowl, mix together soy sauce, sake, 1 tbsp (15 mL) of the sesame seeds, the sugar, garlic, ginger, sesame oil, green onion, pepper and cayenne. Add chicken and turn to coat. Cover and marinate in refrigerator for 1 hour. (Make-ahead: Marinate for up to 8 hours.)

Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 12 minutes. Cut into strips; sprinkle with remaining sesame seeds.

Accompaniments: Meanwhile, in small bowl, mix together hot pepper paste, vinegar, sugar, soy sauce and sesame oil. Arrange lettuce leaves and watercress on platter; place rice and garlic in separate small bowls. Let each diner spoon some of the rice onto lettuce leaf; top with chicken, watercress, garlic and hot pepper sauce. Wrap leaf around filling.

Additional information : Substitution: You can replace the Korean hot pepper paste with 1/2 tsp (2 mL) hot pepper sauce, such as Tabasco.

Source : Canadian Living Magazine: May 2002