Natalie's Chicken Lettuce Wraps
When I texted Natalie to ask her for a photo of her recipe, she replied within moments. I was surprised she was so quick, but she said, "I just made them tonight so I had it out!" I'm excited to make this Hoke family favorite!
Korean-Inspired Chicken Lettuce Wraps
from Natalie Hoke
gluten free, dairy free
Serves 4
Ingredients
1/4 c. reduced-sodium soy sauce (check label for gluten-free)
1 t. toasted sesame oil
2 t. light brown sugar
1/2 t. crushed red pepper flakes
cooking spray or oil mister
1 lb. ground chicken
1/4 c. chopped yellow onion
2 garlic cloves, crushed
1 t. grated fresh ginger
12 large lettuce leaves, such as green leaf or Bibb
2 1/2 c. cooked brown rice
2 T. gochujang (Natalie suggests substituting bottled Asian chili-garlic sauce)
1/2 T. sesame seeds
2 scallions, sliced
Directions
In a small bowl, combine the soy sauce, sesame oil, brown sugar, and pepper flakes.
Heat a large, deep nonstick skillet over high heat and coat with cooking spray. Add the chicken and cook, using a wooden spoon to break the meat into pieces as it browns, about 5 minutes. Add the onion, garlic, and ginger and cook 1 minute. Pour the soy sauce mixture over the chicken, reduce the heat to medium-low, cover, and simmer for 5 minutes.
To serve, place 3 lettuce leaves on each of 4 plates, Spoon 3 T. rice into the middle of each leaf and top with 3 1/2 T. chicken. Evenly divide the gochujang, sesame seeds, and scallions among the leaves.
Nutrition per serving: 346 cal, 12 g fat, 3 g sat. fat, 98 mg chol, 36 g carb, 3.5 g fiber, 25 g protein, 8 g sugar, 725 mg sodium
Korean-Inspired Chicken Lettuce Wraps
from Natalie Hoke
gluten free, dairy free
Serves 4
Ingredients
1/4 c. reduced-sodium soy sauce (check label for gluten-free)
1 t. toasted sesame oil
2 t. light brown sugar
1/2 t. crushed red pepper flakes
cooking spray or oil mister
1 lb. ground chicken
1/4 c. chopped yellow onion
2 garlic cloves, crushed
1 t. grated fresh ginger
12 large lettuce leaves, such as green leaf or Bibb
2 1/2 c. cooked brown rice
2 T. gochujang (Natalie suggests substituting bottled Asian chili-garlic sauce)
1/2 T. sesame seeds
2 scallions, sliced
Directions
In a small bowl, combine the soy sauce, sesame oil, brown sugar, and pepper flakes.
Heat a large, deep nonstick skillet over high heat and coat with cooking spray. Add the chicken and cook, using a wooden spoon to break the meat into pieces as it browns, about 5 minutes. Add the onion, garlic, and ginger and cook 1 minute. Pour the soy sauce mixture over the chicken, reduce the heat to medium-low, cover, and simmer for 5 minutes.
To serve, place 3 lettuce leaves on each of 4 plates, Spoon 3 T. rice into the middle of each leaf and top with 3 1/2 T. chicken. Evenly divide the gochujang, sesame seeds, and scallions among the leaves.
Nutrition per serving: 346 cal, 12 g fat, 3 g sat. fat, 98 mg chol, 36 g carb, 3.5 g fiber, 25 g protein, 8 g sugar, 725 mg sodium
Comments
Post a Comment