Hold your knife at a 45-degree angle to make the slice wider and flatter. Slice the chicken against the grain into thin pieces (about ⅛”).
In a medium bowl, combine the chicken with ingredients from coconut aminos to olive oil. Mix well and set it aside in the fridge to marinate for 15 minutes.
Prepare the kimchi for stir frying:
To press the kimchi before cooking, set aside a sieve, a spoon, and a medium size bowl. Add the kimchi to the sieve with a bowl under to catch the juice.. Use the back of a spoon to gently press and allow the kimchi juice to drain. By doing so, the kimchi will char nicely in stir frying and the kimchi juice becomes a seasoning sauce.
Prepare the zucchini noodles, if using. Chop the garlic and scallions and separate the white and green pparts.
Pan sear the chicken:
Preheat a large saute pan or wok over medium heat until it’s too hot to place your palm near the surface, about 2 to 3 inches away.
Add 1 tbsp oil and swirl it around the skillet. Add the chicken, turn heat up to medium-high, and quickly spread out the chicken into a single layer. Pan fry them without disturbing until they are golden brown color, about 2-3 mins.
Then use a spatula with a firm tip to flip and sear the flip side, about 1-2 mins. The chicken should be cooked through and golden brown on the outside.
Saute the vegetables:
Use the same skillet and add 1.5 tbsp cooking fat, saute garlic and white scallion parts over medium heat until fragrant, 8-10 seconds.. Season with a pinch of salt and stir fry frequently to prevent them from burning.
Turn the heat up to medium-high. Add the drained kimchi, saute for 1 minute to char the kimchi. Add the zucchini noodles, if using. Keep tossing for 30 seconds.
Combine with kimchi juice:
Return the chicken to the pan and add add the 4-5 tablespoons of kimchi juice to season and deglaze the pan. Quickly toss for 30 seconds. Taste and adjust with more salt or a small dash of soy sauce.
Turn off the heat. Transfer to a large serving plate and garnish with green scallion parts and sesame seeds. Drizzle with sesame oil. Serve warm.
If desired, you can make the sauce thicker by scoping out the kimchi, chicken, and zucchini noodles. Reduce the liquid in the pan by turning up the heat for a few minute then pour it over the serving dish.
Notes
Make-ahead: Velvet the chicken. Prepare and season the chicken up to a day in advance and keep it in the fridge. For longer storage, freeze the velveted chicken in a flat layer inside a freezer-friendly bag for up to 2 months. Thaw it overnight in the fridge before cooking. You can also learn more from my article on Chinese chicken stir fry marinade.
Storage: After cooking, store your dish in an airtight container in the refrigerator. It's best enjoyed within 3 days for optimal taste.
Reheat: To reheat, warm it on the stove until it's heated throughout. Or, microwave on medium for 1 minute, stir, and continue heating until it's just right.
Choosing store-bought kimchi: A good kimchi should taste balanced. Not too sour, too spicy, or salty. It should taste zesty, fresh, slightly sweet, spicy, and not overly sour or salty. Many Western-made varieties tend to be too sour and lack the nuanced flavors of traditional Korean kimchi. Look for brands at H-Mart like Tobagi mat kimchi (with gluten-free options), Bibigo, or Jongga for authentic taste. When buying kimchi for stir-frying, choose napa cabbage kimchi without oysters. 'Mat kimchi' indicates the cabbage is pre-sliced, making it convenient for cooking.