Start by slicing your chicken into thin strips and chopping up your vegetables. Have everything ready to go since stir-frying is a quick cooking process.

In a large wok or frying pan, add vegetable oil over medium-high heat. Allow it to heat until shimmered.

Toss the sliced chicken into the hot wok. Stir constantly for about 5-6 minutes or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the wok and set aside.

In the same wok, add a touch more oil if needed, then toss in the minced garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to let them burn.

Next, add in the shredded cabbage, bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables begin to soften but still maintain some crunch.

Return the chicken to the wok and pour in the soy sauce and sesame oil. Stir everything together for another 2 minutes until everything is heated through.

Garnish with sliced green onions and sesame seeds if desired and serve hot. Enjoy!