Chicken Kimchi Stir Fry Recipe
15 minute recipe! This easy Kimchi Chicken Stir Fry recipe boasts veggies, lean protein, probiotics and tons of flavor all in one dish.
Servings: 4 Servings
Calories: 203.6kcal
Ingredients
- 1 ¼ pounds boneless, skinless chicken breast cut into bite-sized pieces
- 2 teaspoons avocado oil or canola oil, divided
- 2 garlic cloves minced
- 1 tablespoons minced ginger
- 2 green onions thinly sliced, green & white sections separated
- 1 medium to large zucchini cut into thin half-circles
- 1 ¼ cups kimchi (cabbage kimchi)
- 3 tablespoons liquid from kimchi jar
- 1 tablespoon soy sauce
- 1 teaspoons sesame oil
Instructions
- Heat a large nonstick skillet over medium-high heat. Coat with cooking spray.
- Add half of the chicken and cook, stirring frequently, until cooked through and starting to brown. Transfer the chicken to a clean dish. Repeat with the remaining chicken.
- Carefully wipe out the skillet with a paper towel.
- Heat 1 teaspoon of the oil in the skillet. Add the garlic, ginger and white sections of green onion. Cook, stirring, for 30 seconds.
- Add the remaining oil, then stir in the zucchini. Cook until the zucchini is just tender, but no overcooked, about 2 minutes.
- Add the kimchi, kimchi liquid, soy sauce and sesame oil. Cook for 1 minute.
- Remove from the heat and stir in the cooked chicken and green sections of green onion. Serve with brown rice, quinoa or cauliflower rice.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.25cups | Calories: 203.6kcal | Carbohydrates: 5.9g | Protein: 31.2g | Fat: 6.6g | Saturated Fat: 1.1g | Cholesterol: 81.3mg | Sodium: 898.5mg | Fiber: 1.3g | Sugar: 1.2g
