Happy New Year, everyone! I hope you all had fantastic holidays and that you’re enjoying “real life” again (I know I love my routines so it’s nice to have the girls back in school, Travis back at work, and a few minutes here and there to write my blog). It’s hard to believe it’s already been a few weeks since I last posted – time has been flying and life has been a bit overwhelming lately. But here I am. Back at it! 🙂
My first post in this New Year is going to revolve around food. As most of you know, I love to eat, I love to cook, and I love to share yummy recipes I discover. I also know that this time of year causes many people to reflect on their diets, so I’m here to share a recipe that is both healthy and flavorful. It comes from Cooking Light magazine and I made a few small changes to it in order to make it Gluten Free (which is one of Travis’ goals for 2015 – at least for half the year). If you’re interested in making it gluten free as well, make sure to select a gluten free soy sauce and I would also recommend making your own gochujang sauce (which keeps for a year!). If you’re not worried about being gluten free, then you’re golden – this recipe is easy, delicious, and very good for you!
If you’re like Travis and you love spice, you can top it off with some Sriracha. If you’re like me, you’ll think it’s perfect just the way it is (even though it’s a tad bit crumbly and messy…but who cares!). 🙂
Just make sure to prep it earlier in the day so it has enough time (2 hours is recommended) to marinate.
I can’t wait to make it again and I hope everyone who tries it enjoys it as much as we did last night.
Korean Chicken Lettuce Wraps
2-4 people (though Travis and I polished it all off on our own – I wish I had doubled the recipe)
- 2 1/2 tablespoons lower-sodium soy sauce (and once again, if you want this to be gluten free, here are some gluten-free soy sauce options for you)
- 2 tablespoons dark brown sugar
- 1 1/2 tablespoons dark sesame oil
- 1 tablespoon gochujang sauce (the original recipe suggests this brand but if you want to make sure it’s gluten free, here’s how to make your own)
- 1 tablespoon fresh garlic (minced)
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breast halves, thinly sliced
- 1 cup uncooked long-grain brown rice
- 1 teaspoon toasted sesame seeds
- 12 Bibb lettuce leaves
- 24 English cucumber slices
- 4 green onions (sliced diagonally)
1. Combine the first 6 ingredients in a large zip-lock plastic bag.
2. Make sure everything is mixed well and then remove 2 tablespoons of the soy sauce mixture and set it aside in a small bowl.
3. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours (ideally turning a few times to ensure even coating and marinating).
4. Once the chicken is fully marinated, cook rice according to directions.
5. Line a large baking sheet with foil. Make sure the rack in your oven is approximately 4″ from the broiler. Turn broiler on High.
6. Remove chicken from bag and arrange on foil lined baking sheet. Cook under broiler for 4-6 minutes or until cooked through fully (I always start with 4 minutes, cut into one piece to make sure it’s cooked through, and typically put the chicken in for 1 additional minute just to be on the safe side).
7. Toast sesame seeds and sprinkle over chicken.
8. Strain reserved soy sauce mixture into another small bowl, discarding the raw garlic (unless you absolutely love garlic – then you can just leave it as-is).
9. Assemble :: Place 3 tablespoons rice in each lettuce leaf (though I definitely put more in ours – we may be trying to eat healthy, but we’re not trying to wither away!), top each with a few slices of chicken, 2 cucumber slices, and some sliced green onions. Drizzle reserved (strained) soy sauce mixture over each lettuce wrap.
10. Eat up!
Last but not least, as we embark on this gluten free adventure I’ll do my best to share recipes I find and love. Here are the few I’ve shared thus far :: 7x7xMommy’s Gluten Free Recipes
Once again, Happy New Year and Happy Eating!!!