Kimchi Chicken Stir-Fry With Zucchini Noodles

Ingredients

For the chicken:

• 450gm Chicken thigh thin sliced

• 1 tbsp coconut aminos

• 1/2 tsp arrowroot powder

• 1⁄2 tsp baking soda

• 1⁄8 tsp black pepper

• 1⁄4 tsp coarse salt

• 1 tbsp olive oil

• 2 cups kimchi

• 2 medium zucchini spiralized

• garlic finely chopped, about 2 large cloves

• 2 bulbs spring onions chopped and separate white and green parts

• 2tsp avocado oil

• 1 tbsp coconut aminos optional & only if you want it more salty

• Drizzle Toasted sesame oil optional

• Sprinkle Toasted sesame seeds optional

Directions

Thin slice chicken to about 1⁄4 to 1⁄8 inch thin. Season them with ingredients from coconut aminos to olive oil. Mix well and set aside in the fridge while preparing others.
• Press the kimchi, with a little pressure and using the back of a spoon, to drain through a sieve with a bowl under to catch the kimchi juice.
• Prepare the zucchini noodles, if using. Chop the garlic and scallions.
• In a well-heated large stainless steel skillet or cast iron or wok, add oil. Sear the chicken in one even layer over medium-high heat without disturbing until they
are in golden brown colour, about 2 minutes, then use a spatula with a firm tip to flip. Cook the flip side about 1 minute. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
• Use the same skillet and add oil , saute garlic and white spring onions over medium heat until fragrant. Season with a pinch of salt and stir fry frequently to prevent them from burning ,about 8-10 seconds.
• Turn the heat up to medium-high. Add the drained kimchi, saute for 1 minute. Add zoodles, if using, and toss for 30 seconds.
• Return chicken to the skillet and add kimchi juice. Toss for 30 second. Taste test and see if you want to add the coconut aminos.
• Off heat. Garnish with green scallion parts and sesame seeds, if using. Drizzle with sesame oil. Serve warm.

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