By Alexa Weibel
Updated Oct. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- 5(439)
- Notes
- Read community notes
For the fastest path to deliciousness, select ingredients that punch above their weight. This weeknight recipe leans on just five primary ingredients — ground chicken, lettuce and rice form the foundation; kimchi adds depth and hoisin lends sweetness — for a fresh spread that cooks in just 15 minutes. Bracing and assertive, kimchi doesn’t slip into this dish; it dominates. Though each jar of kimchi is unique, its salty, spicy and tangy notes reign. You’ll cook off a portion of the chopped fermented cabbage with the chicken, taming its taste and texture, then use the remainder as a garnish. To offset kimchi’s assertiveness, the chicken is glazed with hoisin sauce, which adds sweetness, color and glossiness. Set the chicken mixture, kimchi, lettuce and rice in separate bowls for tableside assembly — less work for the cook, more fun for the guests.
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Ingredients
Yield:4 servings
- 1½tightly packed cups store-bought or homemade kimchi (about 10 ounces)
- 2tablespoons canola or vegetable oil
- 1pound ground chicken (preferably dark meat)
- Salt and black pepper
- 3tablespoons hoisin sauce, plus more for serving
- Lettuce leaves (preferably 2 heads bibb lettuce or 1 large head red-leaf lettuce)
- 3 to 4cups warm cooked short-grain rice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
889 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 145 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 33 grams protein; 875 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Finely chop the kimchi (or pulse in a food processor); transfer about two-thirds to a small serving bowl, reserving the remainder for the chicken.
Step
2
In a large nonstick skillet, heat the oil over medium-high. Add the chicken, season with salt and pepper, and cook, crumbling it occasionally with a spoon, until starting to brown, about 5 minutes. Stir in the hoisin sauce and then the reserved kimchi, and stir occasionally until chicken is glossy and cooked through, about 4 minutes. Season to taste with salt and pepper.
Step
3
Add the chicken mixture, lettuce leaves and rice to separate serving bowls. Assemble lettuce wraps by first adding a spoonful of rice, then chicken mixture and then kimchi; devour swiftly. Serve with more hoisin, if desired, for extra sweetness.
Ratings
5
out of 5
439
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Cooking Notes
Teddi
I am wondering if this couldn't be made into a salad. Cook the chicken as directed and combine with chopped kimchi. Toss it with a little rice and appropriate amount of lettuce. Less messy to eat.
tyler
Was a wonderful way to repurpose leftover chicken. I added toasted cashews and cilantro for color and crunch. Delicious
IreneM
Used the recipe as written except I squeezed lime on the wrap. It was too sweet for me. Next time I will add onions and jalapeños to the chicken and use only 2 tablespoons of hoisin and keep the addition of lime juice.
Josh
This recipe harnesses some of my favorite elements: Simple, tasty, and quick. While there is a whole lot of room to improvise if you so choose, this dish is bang on as is.
Amanda Enclade
I made this with ground dark turkey, kimchi from Costco and hoisin sauce from Whole Foods. It was soooooo good!! Will be a regular at my house. And Anyone can make it— easy!
Carol
I loved how fast and easy this was. I used chicken breast as this was all I had in the house, and it has way less fat than dark meat. The 2T of oil was too much, but added the fat the breast meat lacked. Homemade kimchi and lettuce from the garden made this especially delish. I did not use rice as I didn't want the empty carbs. This was really good, healthy, and filling.
Duxnpux
The key to this dish is ingredients-all of which are mercurial, and flexibility. If you are rigid recipe follower looking for a 5 star result, back away and query another dish. Forgive the author if it doesn’t suit you and adjust. This is a quick-to-assemble, healthy weeknight dinner. Depending on the brand of hoisin sauce you choose, it may be sweeter or more savory, likewise with the kimchi it may be spicier, more or less acidic, or in need of an herbal note like cilantro. Be grateful.
caitlin
delicious! I’ve made this many times now, for myself as a quick lunch on a lettuce base, or for dinner for me and my boyfriend in the lettuce wrap form. healthy & fast. this will be in heavy rotation in our house for a long time.
A R
added some roasted salted peanuts for a crunch
Koby
Pretty good for such a simple recipe. I used ground pork and threw in some sliced shallot before the pork and it worked great. My main observation is even with the shallot it’s missing a textural component. I think I’ll toss in some water chestnuts next time as well
RBCinNYC
I prefer to make my own ground chicken--just quarter some boneless skinless chicken breasts and pulse in the food processor until chopped. Much better flavor and texture than the pre-gound pasty stuff!
Michele
Cooked as directed. It was super simple, tasty, and my son asked for seconds so it’s definitely a keeper!
Simone
So easy and so flavorful and healthy. Great go-to easy weeknight dinner!
madbad
Double to have leftovers for lunches
Heather N.
So tasty - I chopped a can of water chestnuts and added it to the chicken for crunch it was delightful!
Rachel
For a vegan version I used quorn and chopped mushrooms in place of chicken
Cedric
Fantastic recipe. Replaced the chicken with 1/2 veal and 1/2 pork and it really upped the flavor. The kimchi both in the chicken and then cold on top is a delightful finisher.
Jennine
Great vegan dish with these changes: dice 6 oz. portobello mush. caps and mince clove of garlic, sauté them together; add Garden ground be’f instead of meat; add 2T hoisin (3 is too sweet); sprinkle onion powder and garlic powder and 1-2T unseasoned rice vinegar; turn off heat, add squeezed lime and some toasted sesame oil; serve with a lot of chopped cilantro (great addition). Also we used only 2T chopped kimchi so not too spicy for certain family members (with more on the side for others).
amanda
I'm making this for the 3rd time tonight as written -- used ground turkey, lucky hoisin sauce from whole foods and spicy kimchi, good rice and butter lettuce. The kimchi adds the touch and the hoisin has no chemical aftertaste. Thank YOU!! sooooo good
Jenn L
I discovered too late that I was out of Hoisin. A quick substitute of soy sauce, sriracha, and sesame oil came to the rescue and a delicious “mom you need to make this again” meal that I can feel good about was on the table in under 20 minutes. WINNER WINNER CHICKEN DINNER!!!
kat
The ratio of ease to tastiness earns this one top marks.
Ariel
I used crumbled Tofu and it worked out great (I'm not even vegetarian). 2TB hoisin 1 TB oyster sauce, and a little sesame oil. Added some fresh mint, sprouts, and cashews per others recommendations. It was delicious and will be going on the favorites list. So versatile and easy, you can use almost any protein.
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