Marinate the Chicken

1. Slice the Chicken: Thinly slice the chicken breast or thighs against the grain for tender pieces.
2. Marinate: In a bowl, combine the chicken with soy sauce, cornstarch, and sesame oil. Mix well and let it marinate for 10–15 minutes while you prepare the vegetables.

Prepare the Vegetables

3. Shred the Cabbage: Use a sharp knife or mandoline to shred the cabbage into thin strips.
4. Slice the Vegetables: Julienne or thinly slice the carrots, bell pepper, and any other vegetables you’re using. Mince the garlic and grate the ginger.

Make the Stir-Fry Sauce

5. Combine Ingredients: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, chili paste (if using), and honey. Adjust seasoning to taste.

Cook the Chicken

6. Heat the Pan: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil.
7. Cook the Chicken: Add the marinated chicken to the pan in a single layer. Cook for 2–3 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.

Cook the Vegetables

8. Sauté Aromatics: Add another tablespoon of oil to the pan. Sauté the garlic and ginger for 30 seconds until fragrant.
9. Stir-Fry Vegetables: Add the carrots, bell peppers, and snap peas. Stir-fry for 2–3 minutes, keeping the vegetables crisp-tender.
10. Add Cabbage: Add the shredded cabbage and cook for another 2 minutes, tossing frequently until slightly softened.

Combine and Serve

11. Add Chicken and Sauce: Return the chicken to the pan and pour in the stir-fry sauce. Toss everything together, ensuring the chicken and vegetables are evenly coated. Cook for 1–2 minutes until the sauce thickens slightly.
12. Garnish and Serve: Remove from heat, sprinkle with green onions and sesame seeds, and serve immediately.