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Chicken Sesame – Korean lettuce wraps
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 507
  • Fat about 19g
  • Carbohydrates about 36g
  • Protein about 48g
This is needed
This is needed for 4 people
To marinate the meat
  • 1 tbsp sambal oelek or 1 1/2 tbsp Gochujang paste
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp peanut oil
  • 2 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp ginger, finely grated
  • 1 garlic clove, finely chopped
  • 4 chicken breasts, cut into approx. 1 cm strips
Chicken skewers
  • oil for frying
  • 8 wooden skewers
Noodles
  • 100 g glass noodles
  • water, boiling
Dip
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 4 tbsp rice vinegar
  • 1 tsp honey
  • 0.5 tsp sambal oelek or Gochujang paste
Lettuce wraps
  • 0.5 cucumber, cut into sticks approx. 5 cm long
  • 2 spring onion incl. green part, cut into thin rings
  • 1 bunch coriander
  • 8 lettuce leaves oder Lattichblätter
  • 4 tbsp peanuts, coarsely chopped
Tools
  • Makes approx. 8.
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And that's how it's done
And that's how it's done
To marinate the meat
Combine the sambal with all the other ingredients up to and including the garlic, mix well. Mix the chicken with the marinade, cover and chill/marinate for at least 1 hr.
Chicken skewers
Wipe the marinade off the chicken, thread the strips of chicken onto the skewers. Heat a dash of oil in a non-stick frying pan. Fry the chicken skewers in batches over a medium heat for approx. 3 mins. on each side, remove, keep warm.
Noodles
Place the glass noodles in a bowl, pour boiling water over the top so that the noodles are covered, leave to soak for approx. 5 mins. Drain the water, rinse the noodles in cold water, drain, cut into pieces with scissors.
Dip
Thoroughly mix the soy sauce with all the other ingredients up to and including the sambal, set aside.
Lettuce wraps
Remove the meat from the skewers. Stuff the lettuce leaves with the meat, glass noodles, cucumber, spring onions, peanuts and coriander, roll up. Serve with the dip.