Sauteed Kimchi Chicken

1. Prep

Begin by prepping the ingredients. Slice the garlic and ginger. Chop the kimchi keeping some of it's liquid, chop the bok choy, and scallions, separating the white and green parts of the scallions. Cut the chicken into bite size pieces

2. Sear the Chicken

Heat 2 tablespoons of avocado oil in a pan over medium-high heat. Add the chicken pieces and sear for 2 minutes on one side, then flip and cook for another 2-3 minutes. Remove the chicken and set aside.

3. Sweat Aromatics

Lower the heat to medium, add the remaining tablespoon of avocado oil, and sweat the sliced garlic, ginger, and the white parts of the scallions with a pinch of salt for a couple of minutes.

4. Cook Vegetables

Add the chopped kimchi to the pan, followed by the firmer stems of the bok choy with a pinch of salt. Cook for a minute or two, then add the leafy parts of the bok choy until wilted.

5. Finishing Ingredients

Return the chicken to the pan, add any collected juices, and drizzle in the sesame oil. Stir to combine and cook until the chicken is cooked through. Divide the sauteed kimchi chicken between two plates and garnish with the green parts of the scallions. Serve immediately.