recipe with kimchi and chicken
The Best recipe with kimchi and chicken
This recipe with kimchi and chicken is one of my go-to favorites because it’s so simple yet packed with flavor and texture. I love how the tangy, spicy notes of kimchi cut through the richness of the chicken, making every bite feel fresh and satisfying. It’s not just a meal—it’s a way to bring a little bit of Korea into our kitchen without needing fancy equipment or hours of prep. Plus, my kids actually eat it, which is a win because I know they’d rather have something they don’t have to force down. It’s a dish that works for everything—weeknight dinners, potlucks, or even when we’re hosting a small get-together. The kids love the crunch of the kimchi and the tender chicken, and I love how it’s so easy to customize with different proteins or grains if we want to mix it up.
What I really appreciate about this recipe is how balanced it is. The probiotics in kimchi support gut health, and the lean protein from chicken keeps things filling without being heavy. It’s not just good for us, though—it’s good for the whole family. My husband says it’s the only dish he’ll actually eat with kimchi, and my kids have asked for it at least twice a week since I started making it. It’s also perfect for meal prep because the flavors deepen over time, so leftovers taste even better the next day. Whether we’re serving it with rice or on a bed of greens, it’s a dish that feels special but doesn’t take forever to prepare. Plus, the kids always ask if we can make it again—it’s that kind of comfort food that sticks around.
Kimchi and Chicken Stir-Fry with Rice
A flavorful and spicy Korean-inspired dish featuring tender chicken marinated in kimchi, served with steamed rice. Packed with umami and tangy flavors, this dish is both satisfying and easy to prepare.
🥘Ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp red pepper flakes (adjust to taste)
- 1 cup kimchi, chopped
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 clove garlic, minced
- 1 tsp toasted sesame seeds
- 2 cups cooked white rice
- 1 tbsp vegetable oil
👨🍳Directions
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1 Preheat a stir-fry pan over medium-high heat and add 1 tbsp vegetable oil. Sauté chicken pieces until golden brown and cooked through (about 5-7 minutes). Remove chicken from pan and set aside.
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2 In the same pan, add a bit more oil if needed. Stir-fry garlic and ginger for about 30 seconds until fragrant. Add soy sauce, brown sugar, and red pepper flakes; cook for 1 minute.
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3 Return chicken to the pan, add chopped kimchi, gochujang, rice vinegar, and honey/sugar. Stir well to combine and cook for another 3-4 minutes until the sauce thickens slightly.
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4 Toss in toasted sesame seeds and mix gently. Remove from heat and set aside.
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5 While the chicken sauce cooks, prepare your rice by cooking according to package instructions.
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6 Serve the kimchi chicken stir-fry over steamed rice, garnished with extra sesame seeds if desired.
🔧Equipment
- Stir-fry pan
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Spice grinder or mortar and pestle (for ginger)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Kimchi and Chicken Stir-Fry with Rice Works
This kimchi and chicken dish is always a solid crowd-pleaser because it’s hearty enough to feed a whole family without feeling heavy, yet light enough to balance out any meal. It’s a no-fuss recipe that’s perfect for gatherings when you need something flavorful but not overly complicated—especially when you’re serving kids or picky eaters, since the tangy kimchi adds a fun, familiar taste that most people love. Plus, it’s quick to prep and reheats beautifully, so it’s ideal for busy weeknights or last-minute potlucks.
❓ Frequently Asked Questions About Kimchi and Chicken Stir-Fry with Rice
What is the best way to prepare the chicken for this kimchi and chicken recipe?
To ensure tender and flavorful chicken, marinate the chicken pieces in a mixture of soy sauce, garlic, ginger, sesame oil, and a touch of brown sugar for at least 30 minutes, or up to overnight. Then, sear them in a hot pan or grill until fully cooked through, about 6-8 minutes per side for medium doneness.
How do I achieve the right balance of flavors in the kimchi and chicken dish?
Start by sautéing onions and garlic until fragrant, then add the diced kimchi and cook until it releases its juices. Stir in the marinated chicken, followed by a mix of gochujang (Korean red pepper paste), a splash of sesame oil, and a bit of honey or sugar. Adjust the spice level by adding more or less gochujang, and balance the sweetness and saltiness with additional soy sauce or sugar if needed.
Can I use any type of chicken for this recipe, or is one cut preferred?
While any chicken cut can be used, thighs and drumsticks are generally preferred because they stay juicier and more flavorful when cooked. Cut them into bite-sized pieces for even cooking. If using breasts, make sure to slice them against the grain for tenderness.
What is the recommended serving size and how should I serve this dish?
This dish typically serves 4 people. To serve, place the chicken and kimchi mixture over a bed of steamed rice, garnished with sesame seeds and sliced green onions. You can also add a side of steamed vegetables like spinach or broccoli or serve it with a simple salad to complement the meal.
How can I make this kimchi and chicken recipe ahead of time and still keep it delicious?
You can prep the marinated chicken and store it in the refrigerator for up to 2 days. Assemble the dish the day before, but reheat it gently in a pan or microwave to maintain the texture and flavors. If you want to make the kimchi mixture separately, store it in the fridge for up to 3 days and reheat it before combining with the chicken. For best results, serve it fresh.
