Kimchi Chicken And Cabbage Stir-Fry Recipe

• 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
• or other chili sauce
• 2 teaspoons fish sauce (optional, season to taste)
• Rice, for serving

1. Toss chicken with sesame oil, sesame seeds, 1 teaspoon salt, and soy sauce; set aside. Heat vegetable oil in wok or large skillet over medium heat until shimmering. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kimchi and heat until hot. Add chicken and cook until almost cooked through, about 2 to 3 minutes.
2. Add cabbage and cook until cabbage is just beginning to wilt, about 1 more minute. Season to taste with chili sauce and fish sauce. Serve immediately with rice (see note).

chicken, sesame oil, sesame seeds, salt, soy sauce, vegetable oil, garlic, cabbage, chili sauce, fish sauce, rice

Taken from www.seriouseats.com/recipes/2014/03/kimchi-chicken-cabbage-stir-fry.html (may not work)