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Korean Chicken Lettuce Wraps
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Ingredients:
1 Cup Basmati Rice, uncooked
1/4 Cup Low Sodium Soy Sauce
2 Tbsp Sugar
1 Tsp Sriracha
1/4 Tsp Ground Ginger
1 Tsp Sesame Seeds, plus more for garnish
1 Tbsp Sesame Oil
1 lb Ground Chicken
3 Green Onions, sliced (white and green parts)
White Pepper
3 Garlic Cloves, minced
Bibb Lettuce
Directions:
Cook the rice according to package instructions and set aside.
Add the soy sauce, sugar, sriracha, ginger, and sesame seeds to a mixing bowl and whisk together. Set aside.
Heat sesame oil in a skillet over medium heat. Add the ground chicken and most of the green onions (save some to garnish). Season with white pepper. Cook until completely cooked through, crumbling as it cooks, about 7-8 minutes.
Add the garlic and stir to combine then add the sauce and stir to coat. Continue to heat until the sauce is warmed through and starts to absorb into the meat.
Assemble the lettuce wraps. Place the lettuce on a serving platter. Add a scoop of rice to the center of each then a scoop of the ground chicken mixture. Garnish with additional sliced green onion and sesame seeds. Serve and enjoy!
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Cook the rice according to package instructions and set aside.
Add the soy sauce, sugar, sriracha, ginger, and sesame seeds to a mixing bowl and whisk together. Set aside.
Heat sesame oil in a skillet over medium heat. Add the ground chicken and most of the green onions (save some to garnish). Season with white pepper. Cook until completely cooked through, crumbling as it cooks, about 7-8 minutes.
Add the garlic and stir to combine then add the sauce and stir to coat. Continue to heat until the sauce is warmed through and starts to absorb into the meat.
Assemble the lettuce wraps. Place the lettuce on a serving platter. Add a scoop of rice to the center of each then a scoop of the ground chicken mixture. Garnish with additional sliced green onion and sesame seeds. Serve and enjoy!
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