Korean chicken and salad roll

KOREAN-STYLE CHICKEN AND SALAD ROLL

Portions : 4 - Preparation : 15 minutes - Cooking : 2 minutes

Ingredients

• 3 chicken breasts, cooked
• 8 lettuce leaves
• 4 portions rice noodles, cooked
• 8 mint leaves, chopped

Sauce

• 60 ml (4 tbsp.) soy sauce
• 60 ml (4 tbsp)sesame oil
• 60 ml (4 tbsp)brown sugar
• 30 ml (2 tbsp) ginger, chopped
• 2 garlic cloves, chopped
• 1 lime, juice
• 3 ml (1/2 tsp.) Korean chili or Gochugaru (optional)

Salad

• 60 ml (4 tbsp.) rice vinegar (or white vinegar)
• 5 ml (1 tsp.) sugar
• 90 ml (6 tbsp) canola oil
• 3 ml (1/2 tsp.) SambalOelek hot sauce
• 1 green onion, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• Salt and pepper to taste

Preparation

1. For the salad, mix vinegar, sugar, oil and Sambal Oelek in a bowl, then add green onion, cucumber and carrot and marinate for a few minutes. Check seasoning.
2. Preheat barbecue to maximum
3. For the sauce, combine soy sauce, sesame oil, brown sugar, ginger, garlic, lime juice and Gochugaru pepper in a bowl.
4. Slice chicken into thin strips.
5. Brush chicken with prepared sauce.
6. On the barbecue grill, sear the meat for 1 minute on each side (use a cooking mat to prevent the sauce from sticking to the grill).
7. Divide the noodles, chicken, marinated vegetables and mint among the lettuce leaves.