Begin by thinly slicing the boneless, skinless chicken breast into bite-sized pieces.

Chop the green cabbage, bell pepper, and julienne the carrot.

Mince the garlic and ginger finely.

In a mixing bowl, combine sliced chicken with soy sauce, ginger, and garlic. Marinate for 10 minutes.

Heat a skillet or wok over medium-high heat and add cooking oil until it shimmers.

Add the marinated chicken to the pan in a single layer and sauté for 5-7 minutes.

Remove the chicken from the pan and set aside.

Add another tablespoon of oil, then sauté the cabbage, bell pepper, and carrot for 3-4 minutes.

Return cooked chicken to the pan and mix well with the vegetables.

Add remaining soy sauce, oyster sauce (if using), hoisin sauce, and sesame oil. Stir for 1-2 minutes.

Cook for an additional 2-3 minutes, stirring occasionally.

Adjust seasoning with salt and pepper to taste.

Serve hot, garnishing with sesame seeds and chopped green onions.