Place the sliced chicken in a large bowl: Add 1 tablespoon (15 ml) soy sauce, 1 tablespoon (8 g) cornstarch, and 1 teaspoon (5 ml) sesame oil. Toss until every piece is lightly coated.

Let the chicken stand for 10 minutes while preparing the sauce and vegetables.

In a small bowl, whisk together the 1/4 cup (60 ml) soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, 2 teaspoons (5 g) cornstarch, and 1 teaspoon (5 ml) sesame oil until smooth.

Slice the onion, carrots, cabbage, and green onions before heating the wok. Stir-frying moves quickly, so all ingredients should be ready before cooking begins.

Heat a 14-inch wok or large deep skillet over medium-high to high heat until hot. Add 1 tablespoon (15 ml) neutral oil and swirl to coat the surface.

Add the chicken in a single layer: Cook for 2 minutes without excessive stirring so the underside can brown.

Stir-fry for another 3 to 4 minutes, until the chicken is lightly golden and the thickest pieces reach 165°F (74°C). Transfer the chicken to a clean plate.

Add the remaining 1 tablespoon (15 ml) neutral oil to the wok. Add the onion and carrots and stir-fry for 2 minutes. The onion should begin softening while the carrots remain slightly crisp.

Add the garlic and ginger: Stir-fry for about 30 seconds, just until fragrant. Do not let the garlic darken.

Add the sliced cabbage in two or three additions, tossing after each addition as it begins to wilt. Stir-fry for 3 to 4 minutes for green cabbage or about 2 to 3 minutes for napa cabbage.

The cabbage should be tender around the edges but still have some crispness in the thicker pieces. If it releases a large amount of water, increase the heat and cook for another minute before adding the sauce.

Add the cooked chicken and any accumulated juices back to the wok. Toss with the vegetables until evenly distributed.

Whisk the stir-fry sauce again because the cornstarch may have settled. Pour it around the sides of the hot wok rather than directly into one spot.

Toss everything continuously for 1 to 2 minutes. The sauce should come to a simmer, turn glossy, and cling lightly to the chicken and cabbage.

Stir in the green onions and cook for about 30 seconds. They should soften slightly while retaining their bright color.

Remove from the heat: Sprinkle with sesame seeds and crushed red pepper flakes if desired. Serve immediately.