Chef: First Lady Yumi Hogan

Ingredients

• 1½ pounds chicken thighs, boneless, skinless
• 2 teaspoons Korean red pepper flakes or chili pepper flakes
• 1/3 cup white sugar
• 1 tablespoon garlic, minced
• 2 teaspoons ginger, minced
• ¼ cup green onions or scallions, chopped
• ½ cup soy sauce
• 2 teaspoons sesame oil
• 1 head Bibb lettuce

Preparation Makes 4 servings

Place the chicken thighs in a large mixing bowl, combine with all other ingredients except for the chopped green onions. Let the mixture marinate for at least 2 hours. Place large skillet on medium heat and add marinated chicken thigh mixture to the heat. Sauté or pan-fry the marinated chicken mixture until thoroughly cooked. Add green onions and cook for an additional 1 minute to slightly soften green onions. Remove from heat and place the chicken on a serving plate with rice or wrap in lettuce leaf. Serve hot!

Producers Used in this Recipe

This recipe is featured on page 62 of the 2017 Buy Local Cookbook!