Active time: 15 minutes Total time: 15 minutes
Kimchi is a good source of probiotics, which are beneficial bacteria that can live in your gut. Having a steady source of probiotics in your diet has many health benefits including immune system support and reducing the risk of chronic disease.
If you haven’t cooked with kimchi, this recipe is a good introduction to the power of healthful, fermented cabbage to add flavor to simple cookery. Kimchi is a single ingredient that brings a powerful punch of umami, and enough salt to season the whole dish. Kimchi comes in hot, medium and mild varieties, if you are using hot kimchi, you may want to taste it before adding the crushed red pepper.
Chicken and Kimchi-Kale Stir-Fry
- 1 tablespoon sesame oil
- 1 pound (450g) chicken breast, cut in bite-sized pieces
- 4 cups (268g) chopped kale, packed
- 1 cup (128g) carrot, thinly sliced
- 1/2 cup (75g) kimchi
- 1/2 cup (48g) green onions, sliced
- 1/2 teaspoon crushed red pepper
In a large saute pan over medium-high heat, drizzle half of the sesame oil, then add the chicken. Stir and turn for about 3 minutes, until almost completely cooked. Drizzle in the remaining oil and add the kale, carrot, kimchi, green onions and crushed red pepper, Stir and turn for about 4 minutes more, until the kale is softened and the chicken is completely cooked. Serve hot.
Serves: 4 | Serving Size: 1 cup
Nutrition (per serving): Calories: 220; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 147mg; Carbohydrate: 10g; Dietary Fiber: 6g; Sugar: 4g; Protein: 29g