Korean Grilled Chicken in Lettuce Wraps

By rdgplus3

Ingredients

• Accompaniments:
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 2 tbsp toasted sesame seeds
• 4 tsp sugar
• 2 cloves garlic, minced
• 1 tbsp grated gingerroot
• 1 tbsp sesame oil
• 1 green onion, minced
• ¼ tsp pepper
• Pinch cayenne pepper
• 4 skinless, boneless chicken breasts
• ¼ cup hot chili paste (sambal olek)
• 1 tbsp rice vinegar
• 2 tsp sugar
• 2 tsp soy
• 1 tsp sesame oil
• 2 heads leaf or Boston lettuce, separated
• 2 cups cooked rice
• 4 cloves garlic thinly slivered

Details

Servings 4

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 into 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 and garlic in 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.

Per serving about 389 cal, 39g protein, 8g total fat, 39 carbs, 2g fibre, 84 mg chol, 817 mg sodium.