Kimchi & Chicken over Coconut Rice

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This is by far one of the easiest dishes I have ever made. Making the Kimchi (Bok Choy Kimchi)is the hard part but even that was easy to do. I love Kimchi so creating recipes to go along with such a wonderful dish is fun. 

 First, let's make the chicken. You can Sous-Vide the chicken if you want but it's not necessary. Whether you use SV chicken or not this what you will do. I used Smoked Salt, Granulated Garlic & Onion Powder, and my favorite spice Korean Red Pepper. Coat the chicken and grill off. Let cool and cut into bite-size chunks. 

Get your veggies ready. This is not everything I used but it's a pretty picture. 





Use a large skillet or a Wok. Toss in the peppers and onions and saute for several minutes. 







Add some Red-Boat Fish Sauce!!!! Saute for a couple of minutes and add garlic. Make sure to mince the garlic up too. 








Start tossing in everything..... mix well. Make sure to use cilantro ends too.







Toss in Kimchi and Chicken!!!! Mix well.





Pretty pictures of my Kimchi!!!




Add the Coconut milk and the Palm Sugar to taste.  If it's not sweet enough add a little sugar also.


As an option add some sliced pineapple chunks and their juices too.




Finish with crushed peanuts, more green stuff (Cilantro & Green Onion) and fresh bean sprouts. Adjust seasoning with more I.E fish sauce etc.




I used a rice maker but you can do this in a pot. Replace most of the water with Canned Coconut milk. Add in some sugar, salt, and sesame seed oil. 















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