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Chicken kimchi stir fry with zucchini on a white platter
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4.84 from 6 votes

Chicken Kimchi Stir Fry Recipe

15 minute recipe! This easy Chicken Kimchi Stir Fry recipe boasts veggies, lean protein, probiotics and tons of flavor all in one dish. 204 calories and 2 Weight Watchers SP
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Course: Entrees
Cuisine: Chinese, Korean
Keyword: Chicken Stir Fry, Kimchi Stir Fry
Servings: 4 Servings
Calories: 203.6kcal


  • 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


  • 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.


Weight Watchers Points: 2 (Blue - Freestyle SmartPoints), 4 (Green), 2 (Purple)


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