Kimchi & Chicken Cabbage Stir-Fry

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For Vegetarian version: swap the chicken for tofu or beans and remove fish sauce

Kimchi & Chicken Cabbage Stir-Fry



Prep time




  • 250g chicken breast, cut into thin strips (or tofu)

  • 2 tsp sesame oil

  • 2 tsp sesame seeds

  • Salt/ pepper

  • 1 tsp tamari sauce

  • 1 Tbsp extra virgin olive oil

  • 3 cloves garlic, sliced

  • 1 cup kimchi, drained

  • 1/2 head cabbage, horizontally sliced into strips

  • 1-2 tsp gochujang or other chilli sauce

  • 1 tsp fish sauce (optional, season to taste)

  • Cauliflower Rice for serving

  • Garnish with coriander


  • Toss chicken with sesame oil, sesame seeds, 1 teaspoon salt, and tamari sauce; set aside.
  • Heat vegetable oil in wok or large skillet over medium heat until shimmering. 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 2 to 3 minutes. Add cabbage and cook until cabbage is just beginning to wilt, about 1 more minute.
  • Season to taste with chili sauce and fish sauce. Serve immediately with cauliflower rice and garnish with coriander.

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