Korean Chicken Lettuce Wraps

I based this recipe off of littlebroken.com

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 4 servings

Here’s What You Need:

  • 2½ Tbsp. low sodium soy sauce
  • 2 Tbsp. brown sugar
  • 1½ Tbsp. sesame oil
  • 1 Tbsp. chili garlic sauce
  • 1-1½ lb. skinless, boneless chicken breast, sliced
  • 2 tsp. olive oil
  • 2 tsp. toasted sesame seeds
  • 1-2 heads of Boston lettuce, leaves separated, washed and dried
  • ½ hothouse cucumber, thinly sliced on diagonal
  • 4 green onions, sliced on diagonal
  • fresh cilantro leaves
  • sea salt and fresh ground black pepper


  • In a medium bowl, combine the soy sauce, brown sugar, sesame oil, and chili garlic sauce. Season with salt and pepper. Reserve 2 tablespoons of the marinade. Add chicken slices to the remaining marinade; cover and refrigerate 1 hour up to overnight.
  • Heat a large non-stick skillet over medium-high heat. Add olive oil to the pan and swirl to coat. Add chicken and cook about 3-5 minutes on each side or until cooked through and golden brown. Remove the chicken onto a serving plate and sprinkle with sesame seeds.
  • To assemble chicken wraps: Top each lettuce leaf with couple pieces of chicken, cucumber, green onions, and cilantro leaves. Drizzle with reserved soy sauce marinade and enjoy!

Chefs Notes:
Super easy and quite delicious.


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