Lettuce wraps filled with cooked chicken, cucumber slices, carrot strips, and red chili, served on white plates.

Recipes /

Korean BBQ Chicken Lettuce Wraps with Pickled Vegetables

Name: Korean BBQ Chicken Lettuce Wraps with Pickled Vegetables
Prep time: 30 minutes
Cook time: 8 minutes
Total time: 38 minutes
Ingredients: Chicken

Serves 4 servings

Total Time 38 minutes

Prep Time 30 minutes

Cook Time 8 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

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.

TAGGED IN:

Chicken (130)Appetizers (115)Stove Top (280)Soy Sauces (88)