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Recipe for spicy Korean chicken with cabbage salad

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

2pounds boneless chicken thighs, cut into 1-inch pieces
Salt and black pepper, to taste
¼head medium green cabbage, cored and coarsely chopped
¼head red cabbage, cored and coarsely chopped
3teaspoons Korean red pepper flakes or sriracha or chili paste to taste
½teaspoon sea salt
3tablespoons dark sesame oil
2tablespoons unseasoned rice
6tablespoons soy sauce
2tablespoons brown sugar
3cloves garlic, finely chopped
bunch garlic chives, cut into 1-inch pieces
2scallions, 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.

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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.

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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”

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