Step 1: Prep the Ingredients

• Chicken: Thinly slice the chicken breast into bite-sized strips. This allows for even cooking and a tender texture.
• Vegetables: Shred the cabbage, julienne the carrot, and thinly slice the red bell pepper. Mince the garlic cloves and ginger. Preparing the vegetables in advance ensures a smooth stir-fry process since the cooking is fast.

Step 2: Cook the Chicken

• Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
• Add the thinly sliced chicken breast and stir-fry for about 4-5 minutes, until it is fully cooked. Stir constantly to ensure the chicken doesn’t stick to the wok and cooks evenly.
• Season the chicken with salt and pepper to taste. Once cooked, remove the chicken from the wok and set it aside.

Step 3: Stir-Fry the Vegetables

• In the same wok, add 1 tablespoon of sesame oil over medium-high heat.
• Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant. The garlic and ginger should release a strong aroma but not burn.
• Add the shredded cabbage, julienned carrot, and sliced red bell pepper to the wok. Stir-fry for 3-4 minutes, keeping the vegetables crisp yet slightly softened. This gives the dish a fresh and crunchy texture.

Step 4: Add the Sauce

• Return the cooked chicken to the wok, combining it with the stir-fried vegetables.
• Pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and ½ teaspoon of white pepper (if using). Stir everything together, making sure the sauce evenly coats the chicken and vegetables.
• Let the mixture cook for another 1-2 minutes until everything is well combined and heated through.

Step 5: Garnish and Serve

• Remove the stir-fry from the heat and immediately garnish with chopped green onions and sesame seeds.
• Serve the chicken cabbage stir-fry hot over steamed rice or noodles. For an extra burst of flavor, drizzle some more sesame oil on top.