One of my kids’ favourite dinners.
•1-1/2 lb (750 g) boneless skinless chicken breasts or thighs
•4 green onions, cut into 1-inch (2.5 cm) pieces
•3 cloves garlic, minced
•1/3 cup (75 mL) sodium-reduced soy sauce
•4 tsp (20 mL) granulated sugar
•1 tbsp (15 mL) sesame oil
•1 tbsp (15 mL) sake, sherry or rice wine vinegar
•2 tsp (10 mL) grated gingerroot
•1 tsp (5 mL) pepper
•1 tbsp (15 mL) sesame seeds, toasted
•1 head Boston lettuce, separated into leaves
•4 cups (1 L) hot cooked short-grain rice
•Half English cucumber, sliced
•1 tbsp (15 mL) Korean red pepper paste (or Asian chili garlic sauce)
•1 tsp (5 mL) each soy sauce and sesame oil
Partially freeze chicken until firm, about 1 hour. Slice breasts horizontally in half (leave thighs whole); slice across the grain into 1/2-inch (1 cm) thick slices.
In large bowl, combine onions, garlic, soy sauce, sugar, sesame oil, sake, ginger and pepper; add chicken and toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 hours.)
Arrange on rimmed baking sheet; broil, stirring frequently, until glazed, dark brown and nearly all sauce is evaporated, about 8 minutes. Sprinkle with sesame seeds.
Dipping Sauce: Meanwhile, in small bowl, stir together red pepper paste, soy sauce and sesame oil.
Arrange chicken, lettuce, rice and cucumber in serving bowls for each diner to assemble their own. Serve with dipping sauce.