quick & Easy Kimchi Chicken Stir Fry
1 cup skinless chicken breast (cooked, cut into strips)
1 cup kimchi
1 cup mixed veggies of choice (I used a bell pepper & onion blend)
1-2 cups cooked jasmine rice
1 small onion, chopped
3 cloves minced garlic
1/2 cup chopped green onion
2 tbsp olive oil
1 tbsp crushed red pepper flakes
1 tbsp chilli powder
1 tsp paprika
1 tbsp coconut aminos or reduced sodium soy sauce
1 tsp rice wine vinegar
2 egg whites
To a large pan or wok, add 1 tbsp of olive oil, chopped onions and garlic. Cook for 1-2 minutes over medium-high heat or until golden brown.
Next add in your mixed veggies and sauté on medium-low heat for another 2-3 minutes. Transfer into a bowl and set aside.
Using the same pan, add in the remaining tbsp of olive oil, kimchi, red pepper flakes, chilli powder, and paprika. Mix well and sauté for 1 minute. Add in the coconut aminos (or reduced sodium soy sauce) and rice wine vinegar. Mix and allow to cook for another 1-2 minutes.
To this mixture, add in your already cooked chicken breast. Mix well until the chicken is completely coated with the kimchi marinade.
Next add in the sautéed veggies that were set aside and the cooked rice. Mix everything together until ingredients are combined and the rice is coated in the marinade.
Using a wooden spoon, move the rice aside to create a small circular space in the middle of the pan. Add in the egg whites to the space created. When the egg begins to change from translucent to white, you can mix everything together. Make sure the rice is evenly coated with the egg and cook for another minute.
Remove from heat, top with green onion, serve and enjoy.