1. Slice chicken into thin strips and place in a bowl with 1 tablespoon soy sauce, half the garlic, 1 teaspoon cornstarch, and a drizzle of sesame oil. Let it marinate.

2. Chop the cabbage, bell pepper, and green onions.

3. In a small bowl, whisk together the remaining soy sauce, rice vinegar, brown sugar or honey, remaining garlic, ginger, and a splash of water.

4. Heat vegetable oil in a wok or large skillet over medium-high heat. Sear the marinated chicken until golden and just cooked through. Remove and set aside.

5. Add more oil if needed, stir-fry cabbage and bell pepper for 3–4 minutes until crisp-tender.

6. Return chicken to the pan, pour in the sauce, and stir well. Cook for 2–3 minutes until sauce thickens slightly.

7. Garnish with green onions and sesame seeds before serving.