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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
Stir fry is one of the stars of the 30-minute meals world and this chicken kimchi stir fry recipe puts a new spin on one of our favorite meals. If you’re looking for a vegetarian version, my Kimchi Cauliflower Fried Rice is another easy option.
Grab a bottle of kimchi at the grocery store (or make your own), chop some chicken and zucchini, and cook it in about 15 minutes flat!
Along with amazing flavor (hello, garlic and chilies), you get all of the probiotic benefits that fermented foods like kimchi have to offer.
Serve this recipe with stir-fried veggie dishes such as Miso Green Beans and Vegetable Quinoa Stir Fry.
What is kimchi?
Kimchi is a fermented vegetable dish that is a staple in Korean cuisine. It’s often made with cabbage, similar to sauerkraut, but with far more spice and zip than sauerkraut. Think garlic, ginger and chilies. Good stuff!
Kimchi can be found in the refrigerated food section of many grocery stores, with more and more local brands showing up each month.
While kimchi is known for its flavor, it’s also a powerhouse when it comes to gut health. Fermented foods are rich in probiotics, which help to form health gut bacteria. See this study for more info.
Can I use substitute other ingredients?
Yes! One of the benefits of stir fries is that they’re incredibly versatile.
Prefer a vegetarian meal or don’t have chicken breasts on hand? No problem.
For a vegetarian option, swap out the chicken and add tofu instead.
If you prefer to stick with meat, try chicken thighs, sliced pork tenderloin or shrimp instead of chicken breasts.
In place of zucchini, use broccoli, snap peas, snow peas, yellow squash, mushrooms or asparagus – or a combination of veggies.
Tips for making this chicken kimchi stir fry
This stir fry really is simple to put together and follows the same formula of most stir fry recipes.
My number one tip for cooking any stir fry is to prep your ingredients ahead of time. Since stir fries are cooked at high heat, things move quickly! You don’t want to be caught chopping when it’s time to add the next ingredient.
Start by cooking the chopped chicken breasts. I do this in two batches, which allows the chicken to brown a bit rather than steaming. If you cook all of the chicken at once, the chicken will start to release a lot of liquid, which inhibits any browning.
Zucchini slices always cook faster than I expect and I’m not a fan of overcooked zucchini (I mean, who is, right?) Cook until it is just tender – it will continue to cook when the rest of ingredients are added.
Stir in the kimchi, some liquid from the kimchi bottle, and a little soy sauce and sesame oil. Cook until heated through, which will take just a minute or so.
Other healthy stir fry recipes:
Chicken Wonton Stir Fry {Cookin’ Canuck}
Thai Shrimp Stir Fry {Cookin’ Canuck}
Tempeh Stir Fry with Peanut Ginger Sauce {Jessica in the Kitchen}
Printable Recipe
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
4.84 from 6 votes
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Course: Entrees
Cuisine: Chinese, Korean
Keyword: Chicken Stir Fry, Kimchi Stir Fry
Prep Time: 7 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 Servings
Calories: 203.6kcal
Author: Dara Michalski | Cookin' Canuck
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
Weight Watchers Points: 2 (Blue - Freestyle SmartPoints), 4 (Green), 2 (Purple)
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
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
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