Notes: To cut the chicken into 1/4-inch strips, cut chicken into 1/4-inch slices, then cut each slice into 1/4-inch strips. This shape ensures minimum cooking time and maximum flavor. Kimchi is a Korean fermented cabbage. It can be found, along with chili sauce, in the refrigerated section of your local Asian market. The amount of chili sauce and optional fish sauce will depend on the strength of your kimchi. Season to taste. The longer the dish sits, the more liquid will collect at the bottom from the weeping cabbage. It's best to serve immediately.
- 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 gochujang or other 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).
Wok or large skillet