Prepare the chicken:

• In a bowl, toss the sliced chicken with 1 tablespoon soy sauce and cornstarch (if using). Let it marinate for 10 minutes.

Make the sauce:

• In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, and red pepper flakes. Set aside.

Cook the chicken:

• Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.

• Add the chicken and cook for 5-6 minutes until browned and cooked through. Remove from the pan and set aside.

Stir-fry the veggies:

• In the same pan, add a little more oil if needed.

• Add the garlic and ginger, cooking for 30 seconds until fragrant.

• Toss in the cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes until slightly tender but still crisp.

Combine everything:

• Return the chicken to the pan and pour in the sauce. Stir well to coat everything.

• If using cornstarch slurry, add it now and stir until the sauce thickens.

• Stir in the green onions and cook for 1 more minute.

Serve:

• Garnish with sesame seeds and serve hot on its own or over rice or noodles.