Sticky Korean chicken rice with lettuce cups
Sweet, gently spicy chicken over rice, scooped up in crunchy lettuce leaves.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Boneless chicken thighs14 oz
- Gochujang chili paste1 oz
- Honey1 oz
- Soy sauce2 tbsp
- Long-grain white rice9 oz
- Romaine 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 store 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.9 oz long-grain white rice
- Chop the chicken thighs into small pieces. Heat a little oil in a skillet over a medium-high heat and fry for 8 minutes, turning, until golden and cooked through.14 oz boneless chicken thighs
- Stir in the gochujang, honey and soy sauce and let it bubble for 1 minute, until sticky and coating the chicken.1 oz gochujang chili paste1 oz honey2 tbsp 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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