Step 1: Marinate the Chicken

In a small bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of black pepper. Add the diced chicken breast and toss until well coated. Let the chicken marinate for 10 to 15 minutes to allow the flavors to penetrate the meat while you chop your vegetables.

Step 2: Prepare the Sauce

Whisk together the remaining soy sauce, oyster sauce, black pepper, salt, red pepper flakes, and the cornstarch slurry in a separate small bowl. Mixing the cornstarch early ensures it is fully dissolved, which helps the sauce thicken perfectly once it hits the hot skillet.

Step 3: Cook the Chicken

Heat your skillet or wok over medium-high heat. Melt the butter and add the marinated chicken. Stir-fry for 4 to 5 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside to prevent it from overcooking.

Step 4: Sauté the Aromatics

In the same skillet, add a little more butter if needed. Add the sliced onion and minced garlic, sautéing until fragrant and soft. This step builds the aromatic base of your stir-fry.

Step 5: Cook the Vegetables

Add the chopped cabbage, bell pepper, and julienned carrot to the skillet. Stir-fry frequently for 5 to 6 minutes. You want the vegetables to reach a tender-crisp consistency, which provides a lovely crunch.

Step 6: Combine and Serve

Return the cooked chicken to the skillet. Pour the sauce over the mixture and toss well. Cook for another 2 to 3 minutes until the sauce thickens and coats everything evenly. Garnish with fresh green onions before serving.

Pro Tips

• Prep all your ingredients before turning on the heat, as stir-frying moves very quickly.
• Do not overcrowd the skillet; cook the chicken in batches if necessary to get a nice sear.
• Keep the vegetables moving constantly to prevent burning while maintaining their color.
• Use a large cast-iron skillet or wok to maintain high heat and even cooking.