Ingredients
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
Dipping Sauce:
1 tbsp (15 mL) Korean red pepper paste (or Asian chili garlic sauce)
1 tsp (5 mL) each soy sauce and sesame oil

Preparation:

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 guests to assemble their own. Serve with dipping sauce.

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