Take out your largest non-stick frying pan. Put some oil into the frying pan. Place on a medium-low heat.
Once the pan is hot, place the chicken in. Throw-in the sweet potatoes in as well. Then stir the chicken around to prevent the marinade from burning.
Keep stirring until you see the chicken turn firm (~50% cooked through). Note: If you see that the marinade is bubbling and turning sticky - reduce the heat.
Once the chicken starts to firm up, throw in the onions and cabbage. The vegetables will wilt and release water into the pan. This will prevent the marinade from burning. Keep stirring.
Continue to cook until the cabbage turns soft and chicken is fully cooked through. Then turn off the heat. Garnish with the perilla leaves and spring onion slices. They will cook in the residual heat.
Enjoy with a bowl of hot rice!