Kimchi Chicken and Cabbage Stir-Fry

Ingredients

• 1 pound boneless, skinless chicken breast, cut into thin 1/4-inch strips
• 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
• 12 ounce head napa cabbage, horizontally sliced into 1-inch strips
• 1 to 3 teaspoons gochujang or other chili sauce
• 2 teaspoons fish sauce
• Rice, for serving

Directions

1. Tumble the chicken with soy sauce, 1 teaspoon salt, sesame seeds, and sesame oil, then keep it nearby.
2. Pour the vegetable oil into a wok or large skillet and warm it over medium heat until it shimmers. Slide in the garlic, stirring as it cooks, until the aroma blooms, about 30 seconds.
3. Stir in the kimchi and let it get hot. Add the chicken next, moving it around until it is nearly cooked, about 2 to 3 minutes.
4. Fold in the cabbage and cook just until it starts to soften, about 1 more minute. Adjust the seasoning with chili sauce and fish sauce, then serve right away with rice.