Korean BBQ-Style Chicken Lettuce Wraps

Ingredients

• 12 oz boneless skinless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 2 cloves garlic
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 tbsp water
• 8 leaves romaine or butter lettuce leaves
• 1/2 cup cucumber
• 1/4 cup carrot
• 1 tbsp green onion(optional)
• 1 tsp toasted sesame seeds(optional)

Instructions

1. 1

   Prep (15 minutes): Thinly slice the cucumber and carrot for quick pickles. Mince the garlic. Pat the chicken dry and cut into bite-size pieces.

2. 2

   Cook (20 minutes): Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 12–15 minutes.

3. 3

   Make the sauce: In a small bowl, whisk soy sauce, gochujang, honey, garlic, sesame oil, rice vinegar, brown sugar, and water. Pour into the skillet and toss the chicken to coat. Cook 3–5 minutes until glossy and sticky.

4. 4

   Quick pickle (during the last 5 minutes): Toss cucumber and carrot with a splash of rice vinegar (from the sauce mixture) and a pinch of salt if desired; let sit while the chicken finishes.

5. 5

   Serve: Spoon chicken into lettuce leaves, top with quick pickles, and finish with green onion and sesame seeds if using.