Sticky Korean chicken rice with lettuce cups
Sweet, gently spicy chicken over rice, scooped up in crunchy lettuce leaves.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets400 g
- Gochujang chilli paste40 g
- Runny honey30 g
- Soy sauce30 ml
- Basmati rice250 g
- Lettuce1 lettuce
- Cucumber½ cucumber
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions.250 g basmati rice
- Chop the chicken thighs into small pieces. Heat a little oil in a frying pan over a medium-high heat and fry for 8 minutes, turning, until golden and cooked through.400 g chicken thigh fillets
- Stir in the gochujang, honey and soy sauce and let it bubble for 1 minute, until sticky and coating the chicken.40 g gochujang chilli paste30 g runny honey30 ml soy sauce
- Separate the lettuce into whole leaves and slice the cucumber. Spoon rice and chicken into the lettuce leaves like cups, and add the cucumber. If packing for later, keep the lettuce separate.1 lettuce½ cucumber
Add a splash of water to the sauce if it gets too thick. It should coat the chicken like a glaze.
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