Lettuce Wraps
Ingredients
• Chicken breast: 150g
• Zucchini: 1/3 piece
• Young green onion: half
• Green and red bell peppers: 1/2 each
• Carrot: 1/3 piece
• Green onions: 2 stalks
• Water chestnuts: 4 pieces
• Peanuts: 4 tablespoons
Seasoning
• Cheongju (Korean rice wine): 1 tablespoon
• Salt and pepper: a little
• Starch: 1 tablespoon
• TK bulgogi galbi sauce: 4 tablespoons
• Sesame oil
• Starch water (1 tbsp starch + some water)
Instructions
Cut the chicken breast lengthwise, then finely chop it.
Season the chicken with salt, pepper, and Cheongju. Add starch and mix well.
Finely chop all the prepared vegetables.
Heat oil in a frying pan and cook the marinated chicken thoroughly. Because of the starch, the chicken may stick, so separate gently while cooking.
Once the chicken is cooked, set it aside in a bowl.
Stir-fry the vegetables until slightly softened.
Add the cooked chicken back in, mix well, and add 3–4 tablespoons of TK bulgogi galbi sauce. Add a bit of cooking wine in the middle.
Add starch water and stir until the sauce thickens. Mix in peanuts.
Finish with a drizzle of sesame oil.
Serve with washed lettuce leaves.
