Serves 4 with leftovers
|2||pounds boneless chicken thighs, cut into 1-inch pieces|
|Salt and black pepper, to taste|
|¼||head medium green cabbage, cored and coarsely chopped|
|¼||head red cabbage, cored and coarsely chopped|
|3||teaspoons Korean red pepper flakes or sriracha or chili paste to taste|
|½||teaspoon sea salt|
|3||tablespoons dark sesame oil|
|2||tablespoons unseasoned rice
|6||tablespoons soy sauce|
|2||tablespoons brown sugar|
|3||cloves garlic, finely chopped|
|⅓||bunch garlic chives, cut into 1-inch pieces|
|2||scallions, trimmed and finely chopped|
1. In a bowl sprinkle the chicken with salt and black pepper; set aside.
2. In another bowl combine the green and red cabbages with 1 teaspoon of the red pepper flakes, sea salt, 1 tablespoon of the sesame oil, and the vinegar. Toss well and transfer to a platter.
3. In a small bowl whisk together the soy sauce, brown sugar, and remaining 2 teaspoons red pepper.
4. In a wok or large skillet over medium heat, heat the remaining 2 tablespoons of sesame oil for 30 seconds. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir-fry 1 minute more or until the chicken loses its pink color. Add the soy sauce mixture and increase the heat to medium-high. Cook, stirring often, for 2 minutes more.
5. Stir in the chives and scallions. Continue to stir-fry for 2 minutes or until the sauce is reduced and the chicken is cooked through.
6. Reserve half the chicken (about 2 cups) for the seaweed salad. Arrange the remaining chicken on the cabbage salad. Adapted from “The Korean Table”