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Picture of Kimchi Chicken and Cabbage Stir-Fry Recipe
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1412 kcal 71 %
  • Fat 52 g 79 %
  • Saturated 7 g 36 %
  • Carbs 110 g 37 %
  • Fiber 15 g 58 %
  • Protein 123 g 245 %
  • Cholesterol 331 mg 110 %
  • Sodium 2970 mg 124 %
  • Calcium 685 mg 68 %
  • Magnesium 333 mg 79 %
  • Potassium 5203 mg 111 %
  • Iron 9 mg 49 %
  • Zinc 7 mg 60 %
  • Phosphorus 1435 mg 205 %
  • Vitamin A 828 µg 92 %
  • Vitamin C 167 mg 186 %
  • Thiamin (B1) 1 mg 64 %
  • Riboflavin (B2) 1 mg 98 %
  • Niacin (B3) 48 mg 303 %
  • Vitamin B6 5 mg 395 %
  • Folate equivalent (total) 420 µg 105 %
  • Vitamin B12 1 µg 42 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 44 %
  • Vitamin K 536 µg 446 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi Chicken and Cabbage Stir-Fry Recipe

Ingredients

  • 1 pound boneless, skinless chicken breast, cut into thin 1/4-inch strips (see note)
  • 4 teaspoons sesame oil
  • 4 teaspoons sesame seeds
  • Table salt
  • 1 teaspoon soy sauce
  • 1 tablespoon vegetable oil
  • 5 cloves garlic, sliced
  • 2 cups kimchi, drained (see note)
  • 12 ounce head napa cabbage, horizontally sliced into 1-inch strips
  • 1 to 3 teaspoons gochujang or other chile sauce
  • 2 teaspoons fish sauce (optional, season to taste)
  • Rice, for serving

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