- Marinate the chicken: In a bowl, combine the chicken, 2 tablespoons of Takumi, soy sauce, sesame oil, garlic, and ginger. Mix well, cover, and let it marinate for at least 30 minutes (up to 2 hours in the fridge for more flavor).
- Pickle the vegetables: While the chicken marinates, make the pickled vegetables. In a small bowl, combine the rice vinegar, sugar and salt. Toss in the shredded carrots, sliced cucumber and radishes. Let them pickle for 20-30 minutes, stirring occasionally.
- Cook the chicken: Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook for 6-8 minutes, stirring occasionally, until fully cooked and caramelized on the edges.
- Assemble the wraps: To serve, place a spoonful of the cooked chicken in each lettuce leaf. Top with the pickled vegetables, a sprinkling of sesame seeds, and chopped green onions.
Korean BBQ Chicken Lettuce Wraps with Pickled Vegetables
Yield
4 servings
Prep Time
30 minutes
Cook Time
8 minutes
Total Time
38 minutes
ingredients
1lb skinless chicken cut of choice cut into bite-sized pieces
2 Tbsp Kikkoman® Teriyaki Takumi, Korean BBQ
1 Tbsp Kikkoman® Soy Sauce
1 Tbsp Kikkoman® Sesame Oil
2 cloves garlic, minced
1 Tsp fresh ginger, grated
1 Tbsp vegetable oil
1 head of butter lettuce or romaine, leaves separated
½ cup shredded carrots
½ cup cucumber, thinly sliced
½ cup radish, thinly sliced
1 Tbsp rice vinegar
1 Tsp sugar
1 Tsp salt
Sesame seeds(garnish) optional
Chopped green onion(garnish) optional
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
