Korean BBQ Chicken Lettuce Wraps

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp red pepper flakes, optional for spice
• 16 romaine lettuce leaves
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup sliced green onions

Instructions

1. 1

   In a large resealable bag, combine the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes (if using). Add the chicken thighs and toss to coat. Refrigerate for at least 30 minutes, up to 24 hours.

2. 2

   Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for 6-8 minutes per side, until cooked through.