These quick, Korean-style lettuce wraps are full of flavor and feature our greenhouse grown lettuces.
1 head lettuce
1 large carrot, shredded
3 scallions, sliced thin
2 cups cooked rice
1 lb boneless, skinless chicken thighs or breasts
1 Tbsp Asian Chile Sauce
1 Tbsp sesame oil
1 Tbsp soy sauce
1 Tbsp honey
3 cloves garlic, minced
1 Tbsp ginger, minced
Cut chicken in bite-sized pieces. Place in large bowl.
In a small bowl whisk together chile sauce, sesame oil, soy sauce, honey, garlic and ginger.
Pour half of sauce over chicken. Stir to combine and marinate for 10 minutes.
Rinse and dry lettuce, Put whole leaves on a plate.
Saute the chicken in a large nonstick skillet for 7-8 minutes until cooked through.
To eat, put a small spoon of the remaining sauce on a lettuce leaf, top with a few tablespoons of rice and chicken, top with carrot and scallions.