Start by gathering your ingredients. Cut 1 pound of boneless, skinless chicken breasts or thighs into bite-sized pieces. In a mixing bowl, combine the chicken with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil (optional), half of the minced garlic, and half of the grated ginger. Use your hands or tongs to toss the chicken until it’s evenly coated with the marinade.

If you’re prepping ahead, transfer the marinated chicken to an airtight container or resealable bag and store it in the fridge for up to 24 hours. This step allows the flavors to penetrate the chicken, making it more tender and flavorful when you’re ready to cook. If you’re cooking immediately, let the chicken marinate for at least 15 minutes while you prep the other ingredients.

While the chicken marinates, prep your vegetables. Thinly slice 1 medium head of napa cabbage (or green/savoy cabbage) into bite-sized strips. Mince 2 cloves of garlic and grate 1 tablespoon of fresh ginger. If you’re using Thai chilies, slice them thinly for added heat. Chop a few green onions, separating the white and green parts—the white parts will go into the skillet, while the green parts will be used as garnish.

If you’re prepping ahead, store the sliced cabbage, garlic, ginger, and chilies in separate airtight containers in the fridge. This ensures the flavors stay fresh and prevents cross-contamination (especially with spicy chilies).

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken to the skillet in a single layer. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

If you’re cooking in batches to avoid overcrowding the skillet, work in smaller portions to ensure the chicken browns evenly rather than steaming. Overcrowding can lead to soggy chicken, so take your time with this step.

In the same skillet, add the remaining minced garlic, grated ginger, and sliced chilies (if using). Sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic. Garlic burns quickly, so keep the heat at medium-high and stir constantly.

Next, add the sliced cabbage to the skillet. Stir-fry the cabbage for 3-4 minutes, or until it’s tender-crisp. You want the cabbage to retain some crunch while softening slightly. If you’re adding other vegetables like sliced carrots or bell peppers, toss them in first since they take longer to cook.

Return the cooked chicken to the skillet with the cabbage. Add 1 tablespoon of oyster sauce (optional), 1/2 cup of chicken broth or water, and a splash of soy sauce to taste. Stir everything together and simmer for 3-5 minutes, or until the flavors meld and the sauce thickens slightly. Taste and adjust the seasoning, adding more soy sauce, salt, or pepper as needed.

If you’re cooking ahead, you can stop here and store the dish in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.

Once the dish is ready, remove it from the heat and garnish with chopped green onions and fresh cilantro, if desired. Serve the dish as-is or over steamed rice for a heartier meal. For an extra touch, sprinkle toasted sesame seeds or crushed peanuts on top for added texture.

If you’re serving this dish at a gathering, set out bowls of toppings like extra green onions, cilantro, chili oil, or lime wedges so everyone can customize their plate. Pair it with a simple side salad or steamed veggies for a complete meal.