Korean Grilled Chicken in Lettuce Wraps

By rdgplus3

Ingredients

• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 2 tbsp toasted sesame seeds
• 4 tsp sugar
• 2 cloves garlic, minced
• 1 tbsp grated ginger root
• 1 tbsp sesame oil
• 1 green onion, minced
• 1/4 tsp pepper
• Pinch cayenne pepper
• 4 skinless boneless chicken breasts
• Accompaniments
• 1/4 cup hot chili paste (sambal olek)
• 1 tbsp rice vinegar
• 2 tsp sugar
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 heads leaf or Boston lettuce, separated
• 2 cups cooked rice

Preparation

Step 1

In bowl, mix together soy sauce, red wine vinegar, 1 tbsp of the sesame seeds, the sugar, garlic, ginger, sesame oil, green onion, pepper and cayenne. Add chicken and turn to coat. Cover and marinate in refrigerator for 1 hour. (Make ahead: Marinate for up to 8 hours) Place chicken on greased grill over medium-high heat; close lid and cook turning once, until no longer pink inside, about 12 minutes. Cut in to strips, sprinkle with remaining sesame seeds.

Accompaniments:
Meanwhile in small bowl, mix together hot pepper paste, vinegar, sugar, soy sauce and sesame oil. Arrange lettuce leaves on platter; place rice in a separate small bowls. Let each diner spoon some of the rice onto lettuce leaf; top with chicken garlic and hot pepper sauce. Wrap lettuce leaf around filling.
Makes 4 servings.
Per serving: 389 cal, 39g protein, 8 g total fat, 39 carbs, 2g fibre, 84 mg chol, 8178 mg sodium