1. Prepare all your ingredients ahead of time—slice the chicken thinly, shred the cabbage, julienne the carrot, and mince the garlic and ginger. Having everything ready makes the cooking process smooth and enjoyable.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken slices in a single layer. Let them sear without moving for about 2 minutes, then stir-fry until cooked through and lightly golden, about 4-5 more minutes. Remove the chicken and set aside.
3. Add the remaining tablespoon of oil to the pan. Toss in the garlic and ginger, stirring quickly to release their aroma but being careful not to burn them—about 30 seconds.
4. Throw in the sliced cabbage and carrot. Stir-fry for 4-5 minutes until the cabbage starts to soften but still retains a pleasant crunch. This step always reminds me of my grandmother’s garden, where fresh herbs and crisp vegetables were the heart of every meal.
5. Return the chicken to the pan with the vegetables. Pour in the soy sauce, oyster sauce, and sesame oil. Stir everything together, letting the flavors meld for 2 minutes.
6. Give the cornstarch mixture a quick stir to recombine and pour it into the pan. Stir constantly until the sauce thickens slightly, coating the chicken and veggies beautifully—about 1 minute.
7. Remove from heat, sprinkle with sliced green onions and red pepper flakes if using. Taste and adjust salt and pepper as needed.
8. Serve hot with a squeeze of fresh lemon or lime juice for added brightness, a trick I picked up wandering through seaside markets that taught me how a little acidity can lift a dish.

One of my favorite memories is making this stir fry with Olivia and Isabella. They love helping with the chopping and tasting along the way, turning an ordinary dinner into a lively family event. Cooking together is where our traditions live on, and dishes like this become more than food—they become stories.