In a large size skillet over medium heat, add the oil and heat it up.
Add the minced garlic and ginger, saute them for around 1 minute.
Add the chicken, followed by mirin, Korean chili paste and flakes, peanut butter and curry powder. Saute them until oil from the chicken is rendered.
After oil is rendered, add onion, carrot, cabbage. Keep stir-frying for 5 minutes until the onion is softened.
Add the chicken stock, stir and incorporate with the chicken and vegetables.
Turn the heat up to medium-high, add scallions and the mozzarella cheese, cook and reduce the sauce until it is thicken.
When the sauce is thickened, turn off the heat and transfer it into a bowl for serving. Top the dish with chopped scallions.
