Step 1

Start by slicing your chicken and mixing it with soy sauce, sesame oil, cornstarch, and a pinch of baking soda. Let it marinate for at least 15 minutes. This helps the chicken stay tender and juicy.

Step 2

Next, chop the cabbage, discard the thick white parts and cut it into 2-inch squares. Mince some garlic cloves. Separate the spring onions' white part and green part. Cut the white part into thin slices and slice the green part into 2-inch pieces. Mix cornstarch and water in a small bowl.

Step 3

Heat some oil in a large hot pan or wok and stir-fry the cabbage first. Stir just until slightly softened but still crunchy. Remove from the pan and set it aside.

Step 4

In the same pan, drizzle more oil, sear the chicken in a single layer, then flip and add minced garlic and white part of spring onions.

Step 5

Once it’s about 80% cooked, add the seasonings, regular soy sauce, dark soy sauce, and oyster sauce. Toss the cabbage back in the pan. Pour in the slurry and stir until everything’s well coated and glossy. Finish with a drizzle of sesame oil, and that’s it!