Recipe: Yummy Quick Budget Dish Chicken Kimchi

Quick Budget Dish Chicken Kimchi. Chicken With Kimchi and Cheese Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken with kimchi and cheese. One of my favorites food recipes.

Chicken With Kimchi and Cheese is one of the most well liked of recent trending foods in the world. Cover and bring to a boil over high heat, stirring. Kimchi is the key ingredient in this dish and I usually made with leftover rice, chicken or beef. You can have Quick Budget Dish Chicken Kimchi using 4 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Quick Budget Dish Chicken Kimchi

1. You need of Chicken breast (or thigh).
2. Prepare of Kimchi.
3. It's of Green onions.
4. Prepare of Salt and pepper.

Topped with sunny side-up egg, toasted sesame seeds, spring onions. What I love about kimchi fried rice is, its quick and easy to make, budget friendly and simply delicious without using much ingredients. This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored.

Quick Budget Dish Chicken Kimchi instructions

1. Diagonally slice the chicken to reduce the cooking time. Season with salt and pepper. If desired, remove the meat odor by coating in a little sake and soy sauce..
2. Roast the chicken thoroughly..
3. If the kimchi is big, cut it into bite-sized pieces, then stir-fry with the liquid..
4. Transfer to a serving dish. Garnish with green onions. Stir frying the green onions together with the chicken will give a sweet taste. Since it's a light dish, you'll be able to eat a lot of it..
5. You could also top this on rice for a rice bowl meal. Or else try it on fried noodles or fried udon..

Enjoy it with grilled meats or chicken. Heat vegetable oil in wok or large skillet over medium heat until shimmering. Add kimchi and heat until hot. This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored.