Gochujang Honey Chicken Lettuce Taco Boats

• 1 lb chicken thighs, boneless and skinless
• 3 tbsp gochujang
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1 tsp sesame oil
• 4 cups lettuce leaves, such as butter or iceberg
• 1/2 cup sliced green onions
• 1 tbsp sesame seeds
• 1 tbsp rice vinegar
• 1/2 tsp crushed red pepper flakes
• Salt to taste
• Black pepper to taste
• Cooking oil spray

Steps

1. 1 In a small bowl, whisk together gochujang, honey, soy sauce, garlic, and sesame oil.
2. 2 Pat chicken thighs dry and season with salt and pepper.
3. 3 Heat a large skillet over medium-high heat and spray with oil. Cook chicken until browned and cooked through, about 6-7 minutes per side.
4. 4 Add the sauce to the skillet and toss to coat the chicken, cooking for an additional 2 minutes.
5. 5 While chicken cooks, toss lettuce leaves with rice vinegar and crushed red pepper flakes.
6. 6 Slice chicken into strips and spoon into lettuce cups.
7. 7 Top with green onions and sesame seeds before serving.

Equipment

• Large skillet
• Cutting board
• Knife
• Tongs
• Whisk

Variations

• Substitute chicken with tofu for a vegetarian option.
• Add a squeeze of lime for a fresh twist.

Substitutions

• If gochujang is unavailable, use a mix of sriracha and miso paste as a substitute.
• Honey can be replaced with maple syrup for a vegan option.

Pairings

• Steamed jasmine rice
• Asian pear slices

Nutrition

Tips

• For extra crunch, add some diced cucumber or shredded carrot to your lettuce cups.
• If you prefer chicken breast, adjust cooking time to ensure it's cooked through.

Storage

Store leftover chicken in an airtight container in the fridge for up to 3 days. Lettuce is best added fresh.

Freezing: Does not freeze well due to the lettuce. Freeze just the chicken for up to 3 months; reheat before serving.

Serving Suggestions

• Serve with a side of kimchi for extra kick.
• Pair with a light Asian slaw for added texture.

FAQ