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Kimchi Chicken Zoodle Bowl

Kimchi Chicken Zoodle Bowl
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

Fast, fresh and flavorful, these Kimchi Chicken Zoodle Bowls lean on a few key ingredients to deliver a super satisfying meal in minutes.

Kimchi Chicken Zoodle Bowl

Gerber’s CARE Certified chicken breast (stir fry cut) is quickly marinated with Red Boat fish sauce to impart big flavor, then stir-fried and tossed with zucchini noodles and Cleveland Kitchen classic kimchi for a vegetable-based meal that’s anything but basic.

Kimchi Chicken Zoodle Bowl

You can make your own zucchini noodles using a spiralizer or a julienne vegetable peeler, or look for prepared zucchini noodles in Heinen’s Produce Department. Zucchini noodles cook in just a few minutes and are a great way to bump up the vegetable servings in your favorite noodle-based dishes.

Be sure to add the kimchi at the very end, being careful not to overheat it as this can kill off its beneficial probiotics.

Kimchi Chicken Zoodle Bowl

Kimchi Chicken Zoodle Bowl


  • 2 Tbsp. fish sauce (recommend: Red Boat)
  • 1 Tbsp. brown sugar
  • 2 Tbsp. Heinen’s avocado oil, divided
  • 1 package Gerber’s CARE Certified chicken breast (stir fry cut)
  • 3 garlic cloves, minced
  • 2 lbs. Heinen's pre-spiralized zucchini noodles
  • 1-2 Tbsp. reduced sodium soy sauce or tamari
  • 1-2 tsp. toasted sesame oil
  • 1 cup Cleveland Kitchen classic kimchi, drained
  • ⅓ cup sliced green onion (dark and light green parts)
  • Toasted sesame seeds


  1. In a large bowl, whisk together the fish sauce, brown sugar and 1 Tbsp. of the avocado oil. Add the chicken and toss well to coat. Allow the chicken to marinate on the counter for 15 minutes.
  2. Heat a large, deep nonstick skillet or wok over medium-high heat. Add the chicken and stir fry for 4-5 minutes, stirring often, or until just cooked through. Remove the chicken from the pan and set aside. Wipe out the pan.
  3. Set the pan over medium heat and add the remaining Tbsp. of avocado oil. Add the garlic and cook for 30 seconds, stirring constantly.
  4. Add the zucchini noodles and continue to sauté, tossing frequently, until just tender, 2-3 minutes.
  5. Season with the soy sauce and toasted sesame oil to taste, then return the cooked chicken to the pan along with the kimchi. Toss gently to combine and keep over the heat until the kimchi is just warmed through (avoid overheating the kimchi, as this will kill the beneficial probiotics).
  6. Remove the pan from the heat and top with green onions and toasted sesame seeds. For an extra pop of flavor, drizzle some of the kimchi liquid over each bowl. Serve immediately.

Kimchi Chicken Zoodle Bowl

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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