Korean Chicken Lettuce Wraps with Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Gochujang Chicken

1. Pat 2 pounds boneless skinless chicken thighs dry, then cut into ¾-inch pieces and season with ½ teaspoon kosher salt. 5 min
2. Whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, 4 minced garlic cloves, and 1 teaspoon finely grated fresh ginger in a small bowl to form the sauce. 4 min
3. Thinly slice the 3 scallions, keeping the whites and greens separated. 2 min
4. Heat 1 tablespoon neutral oil in a large skillet over medium-high until shimmering. 2 min
5. Timing-sensitive step. Add the chicken in a single layer and cook undisturbed 4 minutes until golden on the bottom, then stir and cook another 3 minutes until cooked through. 7 min
6. Timing-sensitive step. Add the scallion whites to the pan and pour in the gochujang sauce, tossing to coat; cook 2 minutes until the sauce thickens and glazes the chicken. 2 min
7. Transfer the glazed chicken to a serving bowl and scatter with the scallion greens and 1 tablespoon toasted sesame seeds. 2 min

Butter Lettuce Cups and Steamed Riceside

1. Separate 2 heads of butter lettuce into individual leaves, rinse, and pat dry; arrange on a large platter. 4 min
2. Microwave both 8.5 oz microwavable white rice pouches per package directions, about 90 seconds each. 3 min
3. Tear open the pouches and fluff the rice into a serving bowl; garnish with 2 thinly sliced scallion greens and 1 teaspoon toasted sesame seeds, and set out 1 tablespoon gochujang on the side for extra heat (optional). 2 min