Ingredients

The following ingredients have 4 Servings
  • 6 Tbsp Low-Sodium Soy Sauce
  • 6 Tbsp Water
  • 4 Tbsp Dark Brown Sugar, packed
  • 2 Tbsp Ketchup
  • 1 Tbsp Gochujang Korean Chili Sauce ((see note))
  • 2 tsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp Cooking Oil ((I like avocado or grapeseed oil; vegetable or canola oil would also work))
  • 1 1/2 lbs Ground Chicken ((sub ground turkey or any other ground meat))
  • 2 Tbsp Water
  • 2 tsp Cornstarch
  • 2 tsp White Sesame Seeds
  • 16 leaves Boston, Bibb, or Butter Lettuce Leaves ((see note))
  • 2 cups Cooked Rice ((see note))
  • 1/2 cup Roasted Peanuts ((preferably unsalted))
  • Extra Gochujang, for serving

Instruction

  • Make sauce by whisking together soy sauce, 6 Tbsp water, brown sugar, ketchup, Gochujang, rice vinegar, and toasted sesame oil. Set aside.
  • Heat a wok or large skillet over medium-high heat. Add cooking oil and when it begins to shimmer, add ground chicken. Saute, breaking the chicken apart, until chicken is nearly cooked through, 5 to 6 minutes.
  • Pour sauce over chicken and cook, stirring, until sauce begins to bubble.
  • In a small bowl, whisk together 2 Tbsp water and cornstarch to make a slurry.
  • Pour slurry over chicken and stir. Continue cooking until sauce thickens slightly, about 2 minutes more. Top chicken with sesame seeds.
  • Set out chicken, lettuce leaves, cooked rice (if using), roasted peanuts, and extra Gochujang. Assemble lettuce cups at the table and enjoy!