Mix all the sauce ingredients well in a bowl.

Cut the chicken into bite size pieces. Mix with the sauce (reserving one tablespoon if you’re going to make fried rice at the end) and marinate while preparing vegetables.

Cut the sweet potato in half lengthwise and then thinly slice crosswise and slightly diagonally. Cut the cabbage, kkaennip, and scallion into small pieces.

Heat a pan over medium high heat. You can add a tablespoon of oil if you want, but this is not necessary. Add the chicken, sweet potatoes and cabbages. Cook for 5 minutes, stirring occasionally. Lower the heat if the ingredients stick to the pan. The steam from the vegetables should keep them from sticking to the pan. You can also add a couple spoons of water if the pan gets too dry.

Serve when the chicken is cooked through!