These flavourful, low carb lettuce cups are perfect for lunch, dinner, or an appetizer. Bon appetit!
Ingredients: Serves 4
1lbs boneless, skinless chicken thighs
¼ cup gochujang (Korean chili paste)
3 tbsp sesame oil
2 tbsp honey
2 tbsp rice wine vinegar
½ tsp salt
¼ tsp pepper
12 leaves Boston lettuce
1 cup shredded carrots
1 cup matchstick cucumbers
1 cup kimchi
2 tbsp toasted sesame seeds
2 green onions, thinly sliced
Preheat oven to 400°F (200°C). Toss together chicken thighs, gochujang, sesame oil, honey, rice wine vinegar, salt, and pepper. Refrigerate for at least 30 minutes or up to overnight. Transfer to rimmed baking sheet; roast for 22-25 minutes or until golden brown and internal temperature reaches 165°F (74°C) on instant-read thermometer. Let cool slightly before chopping.
Divide chopped chicken evenly among lettuce cups. Top with shredded carrots, cucumbers, and kimchi.
Sprinkle with sesame seeds and green onion before serving.