Ingredients
Method
- Toss the chicken with sesame oil, sesame seeds, one teaspoon of salt, and soy sauce. Set it aside. Heat vegetable oil in a wok or large skillet over medium heat until it shimmers. Add the garlic and cook while stirring until fragrant, about 30 seconds. Add the kimchi and heat it through. Add the chicken and cook until it is almost cooked through, approximately 2 to 3 minutes.
- Add the cabbage and cook for about 1 more minute, until it just begins to wilt. Season to taste with chili sauce and fish sauce. Serve immediately with rice.
Nutrition
Notes
Ingredient Swap: I often use boneless, skinless chicken thighs when I have them on hand, as they stay incredibly juicy in the quick cook time.
Storage Tip: This dish is best eaten fresh, but any leftovers will keep in a sealed container in the fridge for up to two days, though the cabbage will soften.
Make-
Ahead Trick: I like to slice the chicken and garlic and chop the cabbage ahead of time, storing them separately in the fridge so dinner comes together in minutes.
Common Mistake: Don't skip the step of letting the chicken marinate while you prep everything else, even for just five minutes.
It makes a real difference in flavor.
Serving Suggestion: A cool, crisp cucumber salad on the side is my favorite way to balance the spicy, savory flavors of this stir-fry.
Equipment Note: If you don't have a wok, a large, wide skillet is perfect.
Just make sure it's big enough to hold all that cabbage without crowding.