Quickie Kim Chi Chicken

Prep Time: 10 min
Cook Time: 30 min
Serves: 4

Besides being an incredibly addictive Korean staple, kim chi can turn chicken into a flavor-charged dinner in minutes. At least that’s the time to takes to get the dish started. Then add another 20 to 30 minutes or so to cook the chicken to moist goodness. If you’re making this for two, the math is easy to do and note – you don’t add a speck of fat to this dish.


4 skinless chicken breasts , bone-in or boneless
8 skinless chicken thighs, bone-in or boneless
3 cups (750 mL) your favourite kim chi
1/4 cup (60 mL) chicken broth
3 green onion(s)


1 Remove any fat from chicken. Stir kim chi well, then measure out 3 cups (750 mL) and coarsely chop.
2 Place chicken, bone-side up, in a frying pan just large enough to snugly hold pieces in a single layer. Scatter with kim chi. Pour any juice from the kim chi over top as well as ¼ cup (60 mL) chicken broth. Cover and place over medium heat. When it starts to boil, reduce heat to medium-low. Simmer, covered, for 15 minutes.
3 Turn the chicken. Spoon some of the kim chi overtop. Cover and continue cooking until chicken feels springy when touched, 10 to 20 more minutes or until meat thermometer reaches 165ºF (74ºC). Meanwhile diagonally slice onions into 1 inch (2.5 cm) pieces. Remove chicken to plates or a platter. Stir onions into the kim chi in the pan and stir until they are hot. Spoon over the chicken along with some of the pan juices. If serving with rice, spoon some of the kim chi and juices over the rice as well.