- 1 pound boneless, skinless chicken breast, cut into thin 1/4-inch strips
- 4 teaspoons sesame oil
- 4 teaspoons sesame seeds
- Ssalt
- 1 teaspoon soy sauce
- 1 tablespoon vegetable oil
- 5 cloves garlic, sliced
- 2 cups kimchi, drained (see note above)
- 12 ounce head napa cabbage, horizontally sliced into 1-inch strips
- 1 to 3 teaspoons chili sauce
- 2 teaspoons fish sauce (optional, season to taste)
- Rice, for serving
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.
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).
