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Korean Chicken Lettuce Wraps

Korean style chicken with fresh lettuce and Vermicelli, a great cool grilled snack for brunch, lunch or a light dinner.
Difficulty:
3/5
Prep time:
30 min
Cook time:
20 min
Serves:
8-10

INGREDIENTS

  • 8 boneless skinless chicken breasts

KOREAN BARBECUE SAUCE

  • 1/2 cup hoisin sauce
  • 1/4 cup soya sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon Asian chilli sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced

FILLING

  • 4 ounces (113 grams) rice vermicelli
  • 2 heads green leaf lettuce, separated into leaves, substitute Boston lettuce
  • 1 cucumber, cut into 2-in (5 cm) matchsticks
  • 2 cups bean sprouts
  • 3 green onions chopped
  • fresh cilantro small bunch
  • 1 lime cut into wedges

DIRECTIONS

  1. For the Korean Barbecue Sauce: Combine the hoisin sauce, soya sauce, honey, rice vinegar, ginger, Asian chilli sauce, sesame oil and garlic in a glass bowl.
  2. Marinate chicken with half of the Korean barbecue sauce for 3 hours or overnight. Prepare rice vermicelli by cooking in a large pot of boiling water until tender, for approximately 1 minute, aka blanch it. Drain and toss with 2 teaspoons of Korean barbecue sauce.
  3. Preheat your gas grill to MEDIUM. Preseason the cooking grids with oil. Place chicken breasts on the grill and cook for 12 minutes, 3 minutes per flip for ideal sear marks, or until cooked through to 170°F (77°C). Transfer the chicken to a cutting board, let rest for 5 minutes, slice into strips.
  4. To assemble the wraps, lay lettuce leaves on a flat surface, layer with chicken strips, rice vermicelli, bean sprouts, cucumber and green onion. Top with Korean barbecue sauce. Garnish with fresh cilantro and lime.
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