Step 1

Keep all the ingredients ready. Slice the green onion and keep the white bulb and the green stalks separate. We will use the stalks as a garnish. Cut chicken into bite-sized pieces. Shred cabbage. Chop ginger and garlic.

Step 2

Heat oil in a pan and stir-fry the onion bulb slices on a higher heat setting.

Step 3

Add the chopped ginger and garlic and stir-fry for a minute as well. Reduce the heat slightly.

Step 4

Add cabbage and stir cook for 2 minutes over a high heat setting, or until the cabbage takes up less space in the pan. I like to use Chinese cooking chopsticks to stir-fry because they are longer and easier to use.

Step 5

Quickly pour the soy sauce and water over the cabbage stir-fry and mix well. Stir cook 2-3 minutes over a high heat until water dissolves and cabbage cooks through. (If you use napa cabbage, don't add water and just cook for 1-2mins until half cooked through)

Step 6

Reduce the heat setting to medium-high, make some space in the center and add chicken strips and stir fry. Mix the cabbage over the chicken and cook everything through. Make sure the chicken is cooked on all sides. The cabbage helps in keeping the chicken from turning chewy while cooking, however, make sure to not overcook the chicken on super high heat for all too long.

Step 7

Once the chicken is cooked, the cabbage is crisp and tender and the liquid has dissolved, take from the heat and sprinkle some sesame seeds or sesame oil, as well as red pepper flakes over the cabbage chicken skillet meal. Spread the sliced green onion over the dish and serve still hot.