Gochujang Chicken Lettuce Cups

Lean diced chicken breast gets seared until golden, then tossed in a quick sticky glaze of gochujang, garlic, ginger and a touch of honey for big, punchy flavor without any cream or heavy fat. Piled into cool, crisp lettuce leaves and topped with a bright, tangy quick-pickled cucumber, this dinner delivers satisfying heat, crunch and sweetness in every bite, all in a single small pan and about 25 minutes. This recipe is naturally gluten-free when you use tamari in place of regular soy sauce and a certified gluten-free gochujang (many brands are made with rice instead of wheat, but always check the label). It's built around a lean protein first approach, with each serving delivering well over 30 grams of protein from chicken breast, while staying light, brothy-fresh and easy on the stomach thanks to the vinegar-pickled cucumber and fresh lettuce instead of anything fried or cream-based. Portions are kept modest and satisfying rather than overly large, making this an easy weeknight dinner that's big on flavor without being heavy.

Ingredients

• 14 ozboneless, skinless chicken breast, diced into small 1/2-inch pieces
• 1 wholePersian or English cucumber, thinly sliced
• 3 tbsprice vinegar, divided
• 2 tbspGluten-free gochujang paste, check label for certified gluten-free
• 1 tbspTamari, gluten-free soy sauce substitute
• 1 tbsphoney
• 2 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 1 tsptoasted sesame oil
• 1 tspAvocado oil, for searing
• 10 leavesButter lettuce or little gem lettuce, washed and separated into cups
• 1 tspgranulated sugar, for quick pickle
• 0.5 tspsalt, divided, for pickle and seasoning chicken
• 2 wholescallions, thinly sliced, for garnish
• 1 tspToasted sesame seeds, for garnish

Method

1. In a small bowl, toss the thinly sliced cucumber with 2 tablespoons rice vinegar, the sugar, and a pinch of salt. Set aside to quick-pickle while you prep the rest.
2. Dice the chicken breast into small, even 1/2-inch pieces on a cutting board.
3. Mince the garlic and ginger finely.
4. In a mixing bowl, whisk together the gochujang, tamari, honey, remaining 1 tablespoon rice vinegar, and sesame oil to make the sauce.
5. Heat the avocado oil in a skillet over medium-high heat. Add the diced chicken in a single layer, season with the remaining salt, and sear without stirring for 2 minutes until golden underneath. 2:00
6. Add the garlic and ginger to the pan and sauté everything together, stirring often, until the chicken is cooked through and lightly charred in spots, about 3-4 minutes. 3:30
7. Pour the gochujang sauce over the chicken and stir to coat evenly. Cook for 1-2 minutes until the sauce thickens and becomes sticky and glossy. 1:30
8. Drain the quick-pickled cucumber. Spoon the sticky gochujang chicken into the lettuce cups, top with pickled cucumber, scallions, and a sprinkle of sesame seeds. Serve immediately.