Korean-style Chicken Lettuce Wraps

Stuff your mouth with some of my Korean-style chicken lettuce wraps. I offer you my healthy take on a traditional Korean BBQ favorite.

Korean food is more than just eating dinner- it is a communal experience. I cannot count how many times I went out to eat Korean BBQ with various friends in Seoul. The only downside for me was that I don’t eat red meat, and Korean BBQ is always pork or beef. This motivated me to create a lettuce wrap recipe that involved chicken. And my mission was a success! These wraps are absolutely divine! I melt every time I get to eat this for dinner. If you are new to Korean cuisine, I encourage you to give this recipe a go!

Notes on how to set the table:

  • Place the chicken in the middle of the table for all to share
  • Each person gets their own individual rice bowl
  • Each person also gets their own Ssamjang (dip) dish
  • Serve the lettuce leaves on a platter or bowl. Your guests can rip off pieces of lettuce to make their individual wraps
  • Chopsticks recommended 😉

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Korean-style Chicken Lettuce Wraps (Stephanie Thiel)

Serves: 3-4

Ingredients:

  • 3 skinless and boneless chicken breasts
  • 1 cup coarsely chopped white or yellow onion (about 1 small onion)
  • 3 Tbsp. teriyaki sauce
  • 2 tsp. gochujang
  • Olive oil for cooking
  • Salt and pepper to taste
  • One head romaine or red leaf lettuce
    • Use a lettuce that is sweet (I don’t recommend green leaf because it is too bitter tasting)
  • Ssamjang (Korean soybean paste) to dip
  • White or brown rice (one bowl per person)

My favorite brand of teriyaki sauce to use:

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Method:

To cook the chicken:

  1. In a large skillet, saute the onions (with olive oil) on low-medium heat. Cook for 3-4 minutes.IMG_0739
  2. Chop the chicken breasts into bite size pieces. Add to the skillet and cook for about 5 minutes on medium heat. Salt and pepper to taste.IMG_0740
  3. Add the teriyaki sauce and gochujang. Stir until the sauces are evenly distributed on all chicken pieces. Cook on medium heat for about 5 minutes.IMG_0748
  4. Then, turn the stove heat to high. Cook until the liquids are cooked out and the chicken begins to nicely caramelize. (About 10 minutes).IMG_0749

Instructions to serve:

  1. Assemble and eat with your hands!
  2. Take a piece of lettuce (about 1/3 of a leaf).
  3. Place on the lettuce leaf about 1/2 Tbsp. rice, piece of chicken, and some Ssamjang paste.
  4. Wrap the lettuce around the contents. Then, proceed to stuff into your mouth.
  5. You of course can add more of less rice, chicken, or Ssamjang paste onto the lettuce wraps. You will learn what you want more or less of in each bite.

IMG_0800I would love to hear your feedback if you try this recipe! 🙂

 

Clean Banana Bread

Hey Everybody! I am excited to share my favorite banana bread recipe- it’s easy, delicious, and best of all, it’s clean (meaning no sugar and no butter). After scouring the #cleaneating world, I have created my very own version of clean banana bread. This recipe is a prized commodity around my house- my husband loves it! I hope you guys will enjoy it too!

Here’s some mouth-watering pictures to wet your appetite first:

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RECIPE: Clean Banana Nut Bread (Stephanie Thiel)

Ingredients:

  • 3 overripe bananas
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 1/2 cup honey
  • 1 egg
  • 1 tsp. vanilla extract
  • *1 cup flour (I prefer the white whole wheat flour)
  • 1/3 cup oats
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees (F).
  2. Grease one bread loaf pan.
  3. Mash the bananas in a bowl- then add applesauce, oil, honey and mix.
  4. Add the egg and vanilla- mix.
  5. Add the remaining ingredients (the dry ones) and mix.
  6. Pour into the baking pan and bake for approximately 50-60 minutes.

*Note: I sometimes use a little more than 1 cup of flour- it depends on the texture. Make sure the batter is not too drippy, but not too thick either.

ENJOY!

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