Kimchi Chicken Stir Fry Recipe – Cookin Canuck Easy Dinner Recipe
15 minute recipe! This easy Kimchi Chicken Stir Fry recipe boasts veggies, lean protein, probiotics and tons of flavor all in one dish.
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 Asian market, 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.
My best recipe tips
- 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.
- 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.
- Cook the chicken in two batches, which allows it 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 browning.
What is kimchi and where do you buy it?
- 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!
- We have several great Korean and Asian markets near us, so I usually pick up some kimchi when I’m there. However, kimchi can be found in the refrigerated food section of many grocery stores, with more and more local brands showing up each month. Even Costco sells kimchi now!
- 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.
How to make kimchi chicken stir fry
** The complete instructions are in the recipe card below. **
- Cook the chicken: Stir fry the chicken in two batches. Set aside.
- Cook the aromatics and vegetables: Quickly cook the aromatics. About 30 seconds should do the trick. Add the zucchini and cook until just tender. Avoid overcooking!
- Add the rest: Stir in the kimchi, kimchi liquid, soy sauce and sesame oil. Cook for another minute.
- Combine: Remove from the heat and stir in the chicken. Serve it up!
Ingredients substitutions
- 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.
More stir fry recipes you’ll love
Printable Recipe
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
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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 I am willow
- 1 teaspoons sesame oil
Instructions
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Heat a large nonstick skillet over medium-high heat. Coat with cooking spray.
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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.
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Carefully wipe out the skillet with a paper towel.
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Heat 1 teaspoon of the oil in the skillet. Add the garlic, ginger and white sections of green onion. Cook, stirring, for 30 seconds.
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Add the remaining oil, then stir in the zucchini. Cook until the zucchini is just tender, but no overcooked, about 2 minutes.
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Add the kimchi, kimchi liquid, soy sauce and sesame oil. Cook for 1 minute.
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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
This post was first published on June 8, 2020 and updated on January 21, 2026.
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