Gochujang Chicken Lettuce Wraps
Gochujang Chicken Lettuce Wraps
Ingredients
For the Chicken and Stir-Fry
- 1 pound ground chicken, lean
- 1/2 yellow onion, medium, thinly sliced
- 1 red bell pepper, medium, thinly sliced
- 1 tablespoon cooking oil
For the Gochujang Sauce
- 1/4 cup gochujang
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave nectar
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup vegetable broth
For Serving and Garnish
- 1 Boston or butter lettuce, head, leaves separated and washed
- 2 green onions, stalks, thinly sliced for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, whisk together the gochujang, low-sodium soy sauce, rice vinegar, toasted sesame oil, agave nectar, minced garlic, grated ginger, and vegetable broth until well combined. Set aside.
⏱️ 3 min - 2
Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat if necessary.
⏱️ 8 min - 3
Add the sliced yellow onion and red bell pepper to the skillet with the cooked chicken. Sauté for 3 to 5 minutes, or until the vegetables are slightly softened but still retain some crispness.
⏱️ 5 min - 4
Pour the prepared gochujang sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly. Bring the sauce to a simmer and cook for 1 to 2 minutes, allowing it to thicken slightly and coat the chicken.
⏱️ 2 min - 5
Remove the skillet from the heat. Spoon the gochujang chicken mixture into individual lettuce cups. Garnish with sliced green onions and a sprinkle of sesame seeds.
⏱️ 3 min - 6
Serve immediately and enjoy your flavorful Gochujang Chicken Lettuce Wraps.
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Chicken Lettuce Wraps
Ingredients
For the Chicken and Stir-Fry
- 1 pound ground chicken, lean
- 1/2 yellow onion, medium, thinly sliced
- 1 red bell pepper, medium, thinly sliced
- 1 tablespoon cooking oil
For the Gochujang Sauce
- 1/4 cup gochujang
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave nectar
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup vegetable broth
For Serving and Garnish
- 1 Boston or butter lettuce, head, leaves separated and washed
- 2 green onions, stalks, thinly sliced for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, whisk together the gochujang, low-sodium soy sauce, rice vinegar, toasted sesame oil, agave nectar, minced garlic, grated ginger, and vegetable broth until well combined. Set aside.
⏱️ 3 min - 2
Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat if necessary.
⏱️ 8 min - 3
Add the sliced yellow onion and red bell pepper to the skillet with the cooked chicken. Sauté for 3 to 5 minutes, or until the vegetables are slightly softened but still retain some crispness.
⏱️ 5 min - 4
Pour the prepared gochujang sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly. Bring the sauce to a simmer and cook for 1 to 2 minutes, allowing it to thicken slightly and coat the chicken.
⏱️ 2 min - 5
Remove the skillet from the heat. Spoon the gochujang chicken mixture into individual lettuce cups. Garnish with sliced green onions and a sprinkle of sesame seeds.
⏱️ 3 min - 6
Serve immediately and enjoy your flavorful Gochujang Chicken Lettuce Wraps.