Traditionally made with beef, this Korean dish is tasty with chicken, too. Set out the chicken, rice, lettuce and dipping sauce, then invite everyone to wrap the fixings into little bite-size bundles.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2006
- 1 1/2 lb boneless chicken breast
- 4 green onions cut in 1-inch (2.5 cm) pieces
- 3 cloves garlic minced
- 1/3 cup sodium-reduced soy sauce
- 4 teaspoons granulated sugar
- 1 tablespoon sesame oil
- 1 tablespoon sake or rice wine vinegar
- 2 teaspoons grated gingerroot
- 1 teaspoon pepper
- 1 tablespoon sesame seeds toasted
- 1 head boston lettuce separated into leaves
- 4 cups hot cooked short grain rice
- 1/2 English cucumber sliced
Partially freeze chicken until firm, about 1 hour. Slice breasts horizontally in half (leave thighs whole); slice across the grain into 1/2-inch (1 cm) thick slices.
In large bowl, combine onions, garlic, soy sauce, sugar, sesame oil, sake, ginger and pepper; add chicken and toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 hours.)
Arrange on rimmed baking sheet; broil, stirring frequently, until glazed, dark brown and nearly all sauce is evaporated, about 8 minutes. Sprinkle with sesame seeds.
Dipping Sauce: Meanwhile, in small bowl, stir together red pepper paste, soy sauce and sesame oil.
Arrange chicken, lettuce, rice and cucumber in serving bowls for guests to assemble their own. Serve with dipping sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 1011 mg
- Protein 47 g
- Calories 571.0
- Total fat 9 g
- Cholesterol 100 mg
- Saturated fat 2 g
- Total carbohydrate 72 g
- Iron 17.0
- Folate 26.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 13.0