1 (15 oz.) jar Kim Chee Marinated Cabbage (reg.)
2 chicken breasts, boned
1 tbsp. cornstarch
2 tbsp. vegetable oil

Cut chicken into small 1 inch cubes. Heat oil in wok or large frying pan. Saute chicken until no longer pink (about 3 minutes). Drain and reserve juice from Kim Chee and add cabbage to chicken. Saute 3 more minutes.