Photo of Korean BBQ Chicken Lettuce Cups with Sesame Cucumber Salad & Jasmine Rice by WW

Korean BBQ Chicken Lettuce Cups with Sesame Cucumber Salad & Jasmine Rice

13
8
8
Smartpoints value per serving
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
2
Difficulty
Moderate
This summer dish lets you to enjoy the bold and dynamic flavors of Korean BBQ with the lighter touch of a WW meal. Our spicy and sweet glaze owes its kick to gochujang—a favorite Korean condiment made from dried and ground chiles, fermented soybeans, and glutinous rice, to name a few of the ingredients. When combined with sweet hoisin and savory soy sauce, the resulting glaze gives grilled chicken the exact sticky coating you want in a make-your-own-takeout style dish. To compose the lettuce wraps, stack two leaves on top of each other (for stability and ease of eating), then load them up with jasmine rice, chopped chicken, and a duo of crunchy, marinated fresh vegetables.

Ingredients

uncooked jasmine rice

¼ cup(s)

uncooked scallion(s)

1 medium

table salt

1 pinch

gochujang hot pepper paste

2 Tbsp

hoisin sauce

2 Tbsp

soy sauce

1 Tbsp

Persian (mini) cucumber

1 item(s)

fresh radish(es)

½ cup(s), sliced

rice vinegar

2 Tbsp

sesame oil

1 Tbsp

black pepper

1 pinch

cooking spray

5 spray(s)

uncooked boneless skinless chicken breast

2 piece(s)

bibb lettuce

1 head(s)

cilantro

2 Tbsp, leaves

sesame seeds

1 tsp

Instructions

  1. In a medium pot, combine rice, white part of scallions, pinch of salt, and 1/2 cup of water. Bring to a boil on high heat, then reduce heat to low, cover and simmer 12 to 14 minutes, or until water has been absorbed. Turn off heat and fluff with a fork.
  2. Meanwhile, in a large bowl, whisk together gochujang, hoisin, soy sauce, and 1 teaspoon of water for the glaze.
  3. Combine cucumbers, radishes, and scallion tops in another bowl. Add vinegar and half the sesame oil. Season with salt and pepper, stir, and marinate at least 10 minutes.
  4. Lightly coat grill grate with nonstick spray; heat grill to 450-500°F. Pat chicken dry with paper towels; season with salt and pepper, and coat with remaining sesame oil. Grill until browned and cooked through, about 7 to 8 minutes per side. Transfer to a cutting board. When cool enough to handle, chop into bite-sized pieces.
  5. Add chopped chicken to glaze; toss to coat. To assemble lettuce cups use 2 stacked leaves for each cup. Fill each with half the cooked rice, glazed chicken, and marinated vegetables. Garnish with sesame seeds and cilantro.

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