Korean chicken with speedy kinchi

Reference The CSIRO total well being diet fast and fresh recipes, Pg. 138
PREP 30 mins + standing time COOK 20 mins Serves 4

Ingredients
800 gr Chicken breast fillets, cut into thin strips
1 1/2 tablespoon of salt reduced soy sauce
2 tablespoons sesame oil
1 clove garlic, crushed
1 1/2 tablespoons honey
1 tablespoon mirin
2 tablespoons vegetable oil
large handful snowpea shoots (optional)
2 tablespoons toasted sesame seeds

Speedy Kimchi
1/2 Chinese cabbage, trimmed and cute into 5 cm pieces
3 spring onions, trimmed and cut into 2 cm pieces
4 cloves garlic, crushed d
1 tablespoon finely chopped ginger
1 tablespoon white vinegar
1 teaspoon dried chili flakes

Directions

1. To make the Kimchi  place the cabbage in a saucepan with 1/2 cup (125 ml) water, then cover the pan and place over medium-high heat for 4-5 minutes or until the cabbage has wilted.  Drain well.  Transfer the cabbage to a large bowl, then add the spring onions.  Place the remaining ingredients in the food processor and process until smooth.  Pour over cabbage, then toss to combine well.  Cover the bowl tightly with cling wrap and set aside for 30 minutes or until cool.
2. Meanwhile, place the chicken in a large bowl with the sesame oil, garlic, honey and mirin and toss to coat the chicken.. Cover the bowl with cling wrap and leave to marinade for 1 hour.
3. Drain the chicken well, reserving the marinade. Heat the oil in a large wok on medium-high heat, then add the chicken in two batches, and stir-fry for 5-6 minutes or until cooked through.  Return all the chicken to the wok, add the reserved marinade and simmer for 2-3 minutes or until reduced and thickened slightly.
4. Serve the chicken and Kimchi with snowpea shoots (if using)and sesame seeds scatted on top.