Description
Kimchi Chicken Lettuce Wraps stuffed with ground chicken that’s tossed in a sweet and savory Korean miso sauce and topped with carrots, cucumber, kimchi, mint, cilantro and peanuts. Super easy and flavor packed meal!
Ingredients
1 c. brown rice
2 c. low sodium chicken broth
2 Tbsp. mirin
2 Tbsp. gochujang fermented chile paste
2 Tbsp. white miso
2 Tbsp. coconut aminos
2 Tbsp. warm water
1 tsp. honey
1 Tbsp. sesame oil
1 Tbsp. grated ginger
2 cloves garlic, minced
1 serrano, minced
1 lb. ground chicken breast or thigh
For Serving:
1 large carrot, julienned
1/2 english cucumber, julienned
1 large or 2 smaller heads of bibb or boston lettuce
Mint, chopped
Cilantro, chopped
Kimchi
Crushed peanuts
Instructions
To prepare the rice, add the rice and water to a small pan. Bring to a boil, then reduce to a simmer and cover. Simmer until the water is absorbed, about 40 to 45 minutes. Or cook the rice in a multi cooker or rice cooker, according to the manufacturers instructions.
Meanwhile, in a small bowl whisk together mirin, chile paste, miso, coconut aminos, water and honey. Set aside.
Heat the sesame oil in a frying pan over medium-high heat. Add the ginger, garlic and serrano. Cook for one minute. Add ground chicken and cook, stirring and breaking up the meat into small pieces. When the chicken is just cooked through, add in the sauce mixture. Cook for another 2 minutes while stirring until the meat is evenly coated with the sauce. Spoon the chicken into lettuce cups with cooked rice and serve with carrots, cucumber, mint, cilantro, kimchi and peanuts.
Keywords: lettuce wraps, kimchi, korean lettuce wraps, miso, gochujang, chicken lettuce wraps, meal prep, freezer friendly, easy dinner