Kalbi Chicken Lettuce Wraps

Serves 4
  • 1 cup low-sodium soy sauce
  • 1/4 cup superfine sugar
  • 2 tbsp. chopped garlic
  • 1 tbsp. minced ginger
  • 1 tbsp. toasted sesame seeds
  • 1 tbsp. vegetable oil
  • 1 tbsp. toasted sesame oil
  • 1/4-1/2 tsp. crushed red pepper
  • 1 lb. boneless skinless chicken breasts
  • 8 oz. can sliced water chestnuts, drained
  • 8 oz. pkg. fresh bean sprouts, rinsed
  • 1/2 cup shredded carrot
  • 1/4 cup red pepper strips
  • 1 bunch green onions, chopped
  • 1 oz. pkg. fresh cilantro, chopped
  • 1 head Bibb or iceberg lettuce, rinsed, drained, leaves separated

In a medium glass bowl, combine first 8 ingredients; add chicken, turning to coat. Refrigerate, covered, for up to 12 hrs., turning several times. Reserve marinade. Grill chicken over medium heat, covered, until no longer pink in thickest part of breast (about 5 min. per side), turning 1-2 times. Cut chicken into thin strips; set aside. In a large skillet, bring reserved marinade to a boil over medium heat; add chicken and remaining ingredients except cilantro and lettuce. Cook until heated through (about 5 min.); stir in cilantro. Place chicken mixture in a bowl in the center of a serving platter; arrange lettuce leaves around edge of platter. Spoon chicken mixture onto each lettuce leaf; fold burrito-style.