Y’all know I love a good stir-fry. I just love tossing a handful of ingredients into a hot skillet with bright aromatics and bold sauces to get dinner on the table fast. This Chicken and Kimchi Stir Fry is a weeknight favorite for exactly that reason: it’s fast, flavorful, and surprisingly simple to make. The tangy heat of kimchi cuts through the richness of seared chicken, and a few pantry staples finish the dish with savory umami.
I’m a big fan of kimchi — the Korean-style fermented cabbage (and sometimes radish) that delivers sour, spicy, and umami notes all at once. It’s a brilliant condiment and a fantastic cooking ingredient because it brings acidity and depth with very little effort. In this stir-fry, kimchi acts like a quick sauce and a crunchy vegetable all in one, especially when you use some of the kimchi juice along with the vegetables. I often reach for a mild-to-medium store-bought kimchi, though a spicier jar works just as well if you like more heat.
Beyond flavor, kimchi has a reputation for being a healthful ingredient. It’s high in fiber and contains vitamins A, B, and C. Its fermentation also introduces beneficial bacteria that are commonly associated with supporting digestive health. Those qualities make kimchi a smart and tasty addition to a balanced meal.
This Chicken and Kimchi Stir Fry comes together in about 20 minutes and uses minimal ingredients. It’s ideal for busy weeknights, meal prep, or any time you want a satisfying dinner without a lot of fuss. Below you’ll find the ingredient list, step-by-step instructions, and a few tips for customizing the recipe to your taste or pantry supplies.
Kimchi and Chicken Korean Stir Fry
Prep: 10 mins · Cook: 10 mins · Total: 20 mins · Servings: 2 people
Ingredients
- 1 lb chicken breast
- 1 tbsp avocado oil (or other neutral oil)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp arrowroot flour (or cornstarch)
- 1/2 tsp toasted sesame oil
- 1 cup green onions, sliced into 1-inch pieces
- 1 cup store-bought kimchi (including some kimchi juice) — I like Wildbrine-style kimchi
- 2 tbsp coconut aminos (or low-sodium soy sauce / tamari)
- Cauliflower rice, for serving (optional)
- Toasted sesame seeds, for serving (optional)
Instructions
- Place the chicken on a cutting board and cover it with a piece of plastic wrap. Pound the chicken to an even thickness of about 1/4 inch — this helps tenderize the meat and makes for a better stir-fry. Cut the chicken into 1-inch cubes. Season with salt, pepper, and arrowroot flour, tossing to coat evenly.
- Heat a skillet over medium-high heat and add the avocado oil. Swirl the pan so the oil coats the bottom evenly. When the oil is hot but not smoking, add the chicken in a single layer. Depending on the size of your skillet, you may need to cook the chicken in batches to avoid overcrowding.
- Cook the chicken until a golden-brown crust forms, about 3 minutes per side. Browning builds flavor and helps the chicken hold together in the stir-fry.
- Once the chicken is browned, add the toasted sesame oil and gently toss to combine. Add the green onions, kimchi (including some of the kimchi juice), and coconut aminos. Bring the skillet to a simmer and cook, tossing occasionally, until the sauce has thickened and the ingredients are well combined, about 2–3 minutes.
- Serve the stir-fry over cauliflower rice or your preferred grain, and finish with toasted sesame seeds if desired. Enjoy immediately.
Nutrition information is automatically calculated by many recipe tools and should be used only as an approximation. This dish is naturally high in flavor and can be adapted to fit different dietary needs by swapping ingredients like coconut aminos for soy sauce or using different vegetables.
Tips and Variations
- Protein swaps: Use thinly sliced beef, pork, or firm tofu instead of chicken. Adjust cooking time accordingly.
- Vegetable additions: Add sliced bell peppers, shredded cabbage, or snap peas for extra color and texture.
- Spice level: Use more kimchi or add a touch of gochujang (Korean red pepper paste) if you want extra heat and depth.
- Starch alternatives: Serve over steamed rice, brown rice, or noodles if you prefer not to use cauliflower rice.
- Batch cooking: Double the recipe for easy leftovers; the flavors hold up well in the fridge for several days.
Additional Info
Author: Alex Snodgrass
Servings: 2 people