Korean stir-fried chicken with kimchi & cabbage

· by · in Chicken, My recipes. ·

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Now we are making our own kimchi (well Ross is to be fair, its very scientific so suits him), I’ve decided that we should have at least one recipe per week. So here is a really easy one based on what I had in fridge and freezer. I always have emergency chicken thighs for stir-fry, there was a sweetheart cabbage, and the rest are store cupboard staples. Served with rice it really is delicious! And so good for the gut microbiomes…

Serves 2

  • 2 boneless, skinless chicken thighs cut into thin 1/4-inch strips (
  • 4 tsps sesame seeds
  • pinch of salt
  • 1 tsp soy sauce
  • 1 tbsp vegetable oil
  • 5 cloves garlic, sliced
  • 2 cups kimchi
  • 1/2 head sweetheart cabbage, horizontally sliced into 1-inch strips
  • 3 tsps gochujang sauce
  • 2 tsps fish sauce
  • Rice

Method

  • Toss chicken with sesame oil, sesame seeds, 1 teaspoon salt, and soy sauce; set aside. Heat vegetable oil in wok  over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kimchi and heat until hot. Add chicken and cook until almost cooked through, about 5-10  minutes.

  • Add cabbage and cook until cabbage is just beginning to wilt, about 1 more minute. Season to taste with gochujang sauce and fish sauce. Serve immediately with rice.

  • Ta Da!

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