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
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).
