Korean BBQ chicken lettuce cups with kimchi

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean BBQ chicken lettuce cups with kimchi

Paleo, Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 430 Calories/Serving

20 Minutes

In this fast handheld meal, our Korean BBQ glaze delivers a finger-licking coating for the chicken, served with crisp vegetable toppings and mildly spicy kimchi.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket Korean BBQ glaze (coconut nectar - coconut aminos - garlic - dried plums - Frank's RedHot cayenne pepper sauce - ginger - coconut vinegar - kosher salt - toasted sesame oil - black pepper - sweet smoked paprika)
  • 1 organic red onion
  • 1 organic zucchini or yellow squash
  • 1 organic romaine heart or other lettuce
  • 2 or 3 organic radishes (about 2 ounces total)
  • 3 ounces kimchi
  • 2 ounces organic shredded carrots
  • 1½ teaspoons black sesame seeds

Nutrition per serving

Calories: 430, Protein: 26g (52% DV), Fiber: 8g (32% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 3.5g, Saturated Fat: 2g (10% DV), Cholesterol: 95mg (32% DV), Sodium: 1080mg (45% DV), Carbohydrates: 48g (16% DV), Total Sugars: 29g, Added Sugars: 13g (26% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Marinate the chicken

  • Pat the chicken dry with a paper towel; season lightly with salt and pepper.
In a large bowl, combine the chicken and Korean BBQ glaze and toss to coat. Let stand while you prepare the onion and zucchini.

2

Prep and cook the onion and zucchini

  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Push the onion to one side of the pan.
Working in batches if needed, arrange the zucchini in a single layer in the empty side of the pan, season with salt and pepper, and cook, turning the zucchini once, until lightly browned and starting to soften, 2 to 3 minutes per side. Transfer the onion and zucchini to a plate; season to taste with salt and pepper. Add more oil between batches if needed. Do not clean the pan.

3

Cook the chicken

In the same pan used for the onion and zucchini, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using a slotted spoon or tongs, remove the chicken from the bowl, letting the excess glaze drip back into the bowl, then add the chicken to the pan. Cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to cool slightly. Cut the chicken into ½-inch pieces. Season lightly with salt and pepper. While the chicken cooks and cools, prepare the remaining ingredients.

4

Prep the remaining ingredients

  • Trim the root end from the romaine; separate the leaves.
  • Cut the radishes in half, then cut the halves into thin half-moons.
  • Coarsely chop the kimchi.

Serve

Set out the romaine leaves, chicken, onion and zucchini, radishes, kimchi, and carrots. Invite everyone to assemble their own lettuce cups. Garnish with the sesame seeds.
Kids Can!
  • Measure the onion.
  • Time the chicken.
  • Separate the romaine leaves.
  • Help set out the fillings for the lettuce cups.