Chicken Gangjung Lettuce Wraps with Low-Carb Rice Cake Bites

Ingredients

• 450 g boneless skinless chicken thighs
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce (low-sodium if available)
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp brown sugar (or sugar substitute suitable for cooking)
• 1 tbsp cornstarch
• 3 tbsp water
• 1 tbsp neutral oil (avocado/canola)
• 10 leaves green leaf lettuce (Boston or romaine), leaves separated
• 300 g shirataki rice (konjac), drained and rinsed
• 1 egg
• 2 tbsp green onion, sliced(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Prep (about 20 minutes): Cut chicken into bite-size pieces. Mince garlic and grate ginger. Separate lettuce leaves and rinse/rinse shirataki rice thoroughly; drain well.

2. 2

   Cook (about 30 minutes): Heat oil in a skillet over medium-high heat. Add chicken, season with black pepper, and cook until browned and cooked through, 8–10 minutes.

3. 3

   Make the gangjung sauce: In a bowl, whisk gochujang, soy sauce, rice vinegar, brown sugar, cornstarch, and water until smooth. Pour into the skillet with the chicken and stir until thick and glossy, 8–10 minutes.

4. 4

   Cook the shirataki rice cake bites: In a separate nonstick pan, spread drained shirataki rice and cook over medium heat, stirring occasionally, 8–10 minutes until drier. Stir in the egg and cook briefly until it binds the bites, then shape into small bite-sized pieces.

5. 5

   Assemble: Spoon thick gangjung chicken into lettuce cups and serve alongside the shirataki rice cake bites. Top with green onion if using.