For the Honey Gochujang Sauce

Ingredients:

• 2 tablespoons gochujang paste
• 1/3 to 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1 tablespoon minced garlic
• 1 tablespoon finely sliced green onion
• 1 teaspoon chili oil

Directions:

• Combine all and whisk until smooth. Taste for your preference of heat, sweet, salt & tang. Adjust to your liking.

For the Korean Style Lettuce Wraps

Ingredients:

• 1 large head of bibb lettuce, leaves removed, rinsed & dried. Wrap in damp paper towel, place in large zip lock bag and place in the frig to crisp while making the filling.
• 1 1/2 pounds ground chicken
• 1 medium onion, diced
• 2 tablespoons vegetable oil
• 1 cup diced carrot
• 1/2 head cabbage, chopped (doesn’t have to be diced)
• 1/2 cup red pepper, diced
• 1 can water chestnuts, drained & finely chopped
• 1/2 cup green onion, thinly sliced
• 1/2 cup cilantro, chopped
• 1 tablespoon garlic, minced

Directions:

• In a large skillet or wok heat 2 tablespoons of the oil and add onion & carrot. Saute over medium high heat for 4 to 5 minutes.
• Add the cabbage, stir and reduce heat to medium, cook for another 5 minutes, stirring frequently.
• Add the red pepper, garlic, water chestnuts and cook another 4 to 5 minutes.
• Remove this mixture from the skillet and set aside to cook the chicken separately.
• Increase the heat back up to medium-high and add the other 2 tablespoons of oil
• Add the ground chicken and stir frequently until cooked through.
• Add the vegetables back into the pan with the chicken, and add the green onion and cilantro.
• Add 1/3 to 1/2 cup of the Honey Gochujang Sauce to the mixture and stir.
• Serve in a  bowl with the lettuce leaves on the side and drizzle with the sauce.