Chinese Chicken and Cabbage Stir-Fry: A Quick, Flavorful Weeknight Dish

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, honey, chili flakes (if using), and chicken broth. Set aside.
Cook the Chicken:

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables:

Add the remaining oil to the pan. Stir in the garlic, ginger, and green onions, cooking for about 30 seconds until fragrant.
Add the shredded cabbage and carrot, stirring frequently, and cook for 3-4 minutes until the cabbage is tender but still slightly crisp.
Combine and Serve:

Return the chicken to the pan and pour in the sauce. Stir everything together and cook for another 2-3 minutes until the sauce thickens slightly and coats the ingredients.
Serve hot with steamed rice or noodles. Garnish with extra green onions or sesame seeds if desired.
Serving and Storage Tips: