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Dairy Free

Glazed Korean Chicken Lettuce Cups

with Sticky Rice & Carrot Salad

Cooking time

35 minutes




680 /serving


Anne-Marie's favourite

"As much as we love salad, there are a million different ways to eat your greens. Case in point: broad leaves of Boston lettuce are a fun (and utilitarian) component in this crowd-pleasing meal. We glaze plump chicken thighs with a combination of honey, ponzu and rice vinegar until sticky and sweet. Meanwhile, jewel-toned carrots are quickly pickled with a little vinegar and oil to bring out the sweetness in the carrots. Everything goes into the lettuce ‘cups’, along with a satisfying helping of sticky rice. A final sprinkle of sesame seeds adds a little nuttiness to the table."

We will send you:

  • 4 Chicken thighs
  • 1 Scallion
  • 1 Lettuce
  • 200g Carrots
  • 157g Calrose rice
  • 45ml Ponzu lime sauce
  • 30ml Rice vinegar
  • 14g Honey
  • 3g Black & white sesame seeds
  • 6.5g Mild Korean spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, black pepper, ginger)

  • Contains: Gluten, Sesame Seeds, Soy, Wheat

    You will need:

    Medium pot
    Medium pan
    Salt & pepper
    Total Fat
    16 g
    Saturated Fat
    3 g
    1900 mg
    Total Carbs
    89 g
    18 g
    42 g
    8 g
    a picture
    Cook the rice
    In a medium pot, combine the rice, 1 ¾ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 18 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot; season with ½ the spice blend and S&P to taste.
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    Mise en place
    While the rice cooks, pat the chicken dry with paper towel; season with the remaining spice blend and S&P. In a large bowl, combine the honey, ponzu and ½ the vinegar; stir to combine. Add the chicken and toss to coat. Separate the lettuce leaves, discarding the root end. Peel the carrots; thinly slice into rounds. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
    a picture
    Cook the chicken
    In a medium pan, heat a drizzle of oil on medium-high. Reserving the marinade, add the chicken* to the pan and cook, 4 to 6 minutes per side, until beginning to brown. When there are 3 minutes left, add the reserved marinade and 1 tbsp water (double for 4 portions). Cook, spooning the marinade over the chicken, 2 to 3 minutes, until the chicken is glazed and cooked through. Transfer to a cutting board; once cool enough to handle, thinly slice the glazed chicken.
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    Make the salad
    While the chicken cooks, in a large bowl, combine the carrots, white bottoms of the scallions, remaining vinegar and a drizzle of oil; season with S&P to taste.
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    Plate your dish
    Divide the lettuce leaves between your plates. Spoon the rice onto the lettuce; top with the glazed chicken and ½ the carrot salad. Garnish with the green tops of the scallions and ½ the sesame seeds. Top the remaining salad with the remaining sesame seeds and serve on the side. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.