fbpx

Spicy Kimchi Chicken Cups

Spicy Kimchi Chicken Cups

If you’re craving something spicy, savory, and satisfying—without the carb crash or processed ingredients—these Spicy Kimchi Chicken Cups are a must-try. Packed with protein, probiotics, and flavor, this quick, one-pan recipe delivers all the comfort of takeout with a much healthier twist. It’s perfect for busy weeknights, meal prep, or anyone looking to eat clean without sacrificing taste.

The base of this dish is ground chicken thighs, which offer a juicy, flavorful source of high-quality protein, rich in iron and essential B vitamins that support energy metabolism and muscle repair. Kimchi, a traditional Korean staple made from fermented vegetables, brings more than just bold, tangy heat—it’s also loaded with probiotics that promote gut health, enhance digestion, and may support immune function. Plus, kimchi is rich in antioxidants and contains compounds that may help reduce inflammation.

The addition of a little hoisin sauce creates a savory-sweet balance, while leaf lettuce makes the perfect crisp, low-carb wrap. You can enjoy these as-is for a light and refreshing meal or add a scoop of cauliflower rice for a more filling, grain-free option. Fast, flavorful, and nourishing, these Spicy Kimchi Chicken Cups are everything you want in a healthy dinner—simple, satisfying, and seriously good.

Recipe

Serves 4

10 oz. (285g) kimchi

1 lb. (450g) ground chicken thighs

3 tbsp. hoisin sauce, plus extra for serving

1 head leaf lettuce

Paleo Asian Inspired Recipe Pack

How to Prepare

Finely chop kimchi or pulse in a food processor.

Heat 1 tbsp. olive oil in a skillet over medium-high. Cook chicken with salt and pepper for 5 minutes, breaking it up.

Add hoisin sauce and kimchi. Cook for 4 more minutes, until glossy and cooked through.

Serve in lettuce wraps with cooked rice or cauliflower rice (optional).

Finely chop kimchi or pulse in a food processor.

Heat 1 tbsp. olive oil in a skillet over medium-high. Cook chicken with salt and pepper for 5 minutes, breaking it up.

Add hoisin sauce and kimchi. Cook for 4 more minutes, until glossy and cooked through.

Serve in lettuce wraps with cooked rice or cauliflower rice (optional).

Share this post

Pumpkin Quinoa Soup

Pumpkin Quinoa Soup

This Pumpkin Quinoa Soup is a simple, nourishing meal built from whole-food ingredients. Combining pumpkin purée, quinoa, and coconut milk,

Read More »
Vegan Pumpkin Pie

Vegan Pumpkin Pie

This Vegan Pumpkin Pie brings together everything we love about fall baking—warming spices, a creamy filling, and a satisfying, nutty

Read More »

Ready for a Reset?

Register for the WILDFIT 14 Day Reset.  Space is limited, Join Now!

Exploring Food as Medicine?

Discover What's Really Going On With Your Health

Take a quick 3-minute quiz to pinpoint what’s holding you back

Get a personalized action plan to start feeling your best