# The Ingredients You'll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized strips
02 - 3 tbsp soy sauce (gluten-free if required)
03 - 2 tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 1 tbsp rice vinegar
06 - 2 cloves garlic, minced
07 - 2 tsp fresh ginger, grated
08 - 1 tbsp gochujang (Korean chili paste)
09 - 1 tsp toasted sesame seeds
10 - ½ tsp freshly ground black pepper
→ Lettuce Wraps & Toppings
11 - 1 head butter or Bibb lettuce, leaves separated and washed
12 - 1 small carrot, julienned
13 - ½ red bell pepper, thinly sliced
14 - 2 green onions, thinly sliced
15 - ¼ cup fresh cilantro leaves
16 - ¼ cup pomegranate seeds
17 - ¼ cup roasted peanuts or cashews, chopped (optional)
18 - 1 tbsp toasted sesame seeds
→ Dipping Sauce (optional)
19 - 2 tbsp soy sauce
20 - 1 tbsp rice vinegar
21 - 1 tsp honey
22 - 1 tsp sesame oil
23 - ½ tsp gochugaru (Korean chili flakes) or pinch of chili flakes
# Step-by-Step Instructions:
01 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, sesame seeds, and black pepper in a bowl. Add chicken strips and toss to coat evenly. Let marinate at least 15 minutes or up to 2 hours refrigerated.
02 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 7 minutes, turning occasionally, until fully cooked and edges are caramelized.
03 - While chicken cooks, arrange washed lettuce leaves on a serving platter. Julienne carrot, slice red bell pepper and green onions, chop nuts if using, and have cilantro and pomegranate seeds ready.
04 - In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and gochugaru until combined.
05 - Place a portion of cooked chicken in each lettuce leaf. Top with carrot, bell pepper, green onions, cilantro, pomegranate seeds, chopped nuts, and sprinkle with sesame seeds. Drizzle with dipping sauce if desired. Fold lettuce over fillings and serve immediately.
