Ingredients

The following ingredients have 4 Servings
  • 1 1/4 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 1/4 cups kimchi ((cabbage kimchi))
  • 3 tablespoons liquid from kimchi jar
  • 1 tablespoon soy sauce
  • 1 teaspoons sesame oil

Instruction

  • 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.