Start by slicing the chicken breasts into thin strips, about 1 centimeter wide, and chop the cabbage into bite-sized pieces. Mince the garlic cloves and measure out the soy sauce and sesame oil.
Heat your large wok or wide skillet over medium-high heat until shimmering and slightly smoky, then add one tablespoon of neutral oil. Wait until the oil is hot and ripples gently, indicating it's ready.
Spread the chicken strips evenly in the pan, letting them sear undisturbed for about 2-3 minutes until the edges turn golden brown and crispy. Flip the pieces and cook for another 2 minutes until cooked through and juicy. Remove the chicken and set aside.
In the same hot pan, add a little more oil if needed, then toss in the minced garlic. Sizzle for about 15-20 seconds until fragrant and lightly golden, filling the kitchen with a rich aroma.
Add the chopped cabbage to the pan, stirring quickly to coat it in garlic and oil. Cook for 2-3 minutes, stirring frequently, until the cabbage just begins to soften but still retains a slight crunch and vibrant green color.
Return the browned chicken to the pan, mixing everything well so the flavors combine. Pour in the soy sauce and add a splash of sesame oil, stirring to coat the ingredients evenly. Continue cooking for another 1-2 minutes until the cabbage edges are lightly caramelized and everything is heated through.
Turn off the heat and let the stir-fry sit for 30 seconds, allowing the flavors to settle. The cabbage should have a slight jiggle but be tender, with the chicken crispy and juicy. The dish emits a smoky, savory aroma, ready to serve hot from the pan.
