
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