40 minutes
Satisfy your cravings with these savory Chicken and Mushroom Bulgogi Lettuce Wraps, a Korean-inspired dish that's quick, healthy, and packed with flavor.
cups
Scallions, chopped
cups
Garlic, minced
tablespoons
Ginger, minced
tablespoons
teaspoons
teaspoons
tablespoons
Chicken Thighs, boneless, skinless, sliced into 1-inch pieces
0 lb
Yellow Onions, cut into 1-inch wedges
0 large
White Button Mushrooms, halved or quartered
0 oz
Butter Or Boston Lettuce Leaves
leaves
Short-grain Rice, cooked
grams
grams
grams
milliliters
1. Prepare the Marinade
In a mixing bowl, combine low-sodium soy sauce, chopped scallions, minced garlic, minced ginger, turbinado sugar, and black pepper. Stir in safflower or canola oil until everything is well mixed.
2. Marinate the Chicken and Onions
Add sliced chicken thighs and yellow onions cut into wedges to the marinade. Let it sit for 15 minutes to allow the flavors to infuse.
3. Grill Chicken, Onions, and Mushrooms
Heat a cast-iron griddle or grill pan over medium-high heat and lightly grease with oil. Grill the marinated chicken and onions along with the mushrooms, drizzled with some oil, for about 8 to 10 minutes per batch until cooked through and slightly charred.
4. Assemble the Lettuce Wraps
Lay out fresh lettuce leaves and spoon the grilled chicken and vegetables into the center of each leaf. Optionally add cooked short-grain rice, a dollop of kimchi, gochujang, and a drizzle of toasted sesame oil to each wrap.
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