Make the kimchi slaw by salting the cabbage and leaving for 45 minutes to an hour. Rinse and pat dry with some paper.
Blend the cabbage ingredients then mix together. You can use this immediately, but it’s better the next day. Store in a sterilised jar.
Mix the ingredients for the sauce together and heat in a saucepan. Cook the chicken then mix through the warm sauce. Serve with the cabbage, spring onions, sesame seeds, peanuts and a handful of coriander.