Stir-Fried Chicken with Kimchi

Stir-Fried Chicken with Kimchi

Ingredients:

300g boneless & skinless chicken breast (cubed)

2 tsp corn flour

380g homemade kimchi

1 x 220g potato (peeled and cut into strips)

120g cabbage (discard the tough core and cut into strips)

½ carrot (cut into strips)

1 stalk spring onion (cut into section)

4 tbsp cooking oil (divided)

Seasonings:

1 tbsp sake

1 tbsp light soy sauce

1 tsp sugar

¼ tsp salt

¼ tsp ground white pepper

Garnishing:

1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Marinate the chicken cubed with corn flour and set aside.
  2. Heat up a non-stick skillet with 2 tbsp of cooking oil, pan-fry the marinated chicken cubed until lightly brown. Remove and set aside.
  3. Add in 2 more tbsp of cooking oil, add in potato strips, lightly saute, add in the cabbage and carrot, saute until tender crisp.
  4. Add in pan-fried chicken breast, kimchi and seasonings. Stir to combine.
  5. Add in spring onion, toss well.
  6. Dish out, garnish with toasted white sesame seeds. Serve.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s