Stir-frying moves fast, so follow these steps closely after prepping:

1. Prepare Ingredients (Mise en Place):

• Keep all ingredients ready and near the stove.
• Slice the green onion, keeping white/light green bulb parts separate from the green stalks (reserve stalks for garnish).
• Cut the chicken into uniform bite-sized pieces.
• Shred the cabbage.
• Finely mince or grate the fresh ginger and garlic.

2. Stir-fry Aromatics:

• Heat the oil in a large skillet or wok over a high heat setting until shimmering.
• Add the white/light green parts of the green onion (the bulb slices) and stir-fry quickly until fragrant, about 30 seconds.
• Add the minced ginger and garlic and stir-fry for another 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic. Reduce heat slightly if needed.

3. Stir-fry Cabbage:

• Add the shredded cabbage to the hot pan. Stir and cook over a high heat setting for 2 minutes, tossing frequently, until the cabbage starts to wilt slightly and takes up less space.

4. Add Liquids & Cook Cabbage:

• Quickly pour the soy sauce and water (if using green cabbage) over the stir-fried cabbage. Mix well.
• Continue to stir and cook for 2–3 minutes over high heat until the water mostly evaporates and the cabbage is tender-crisp (for green cabbage). (If using Napa cabbage, skip the water and just stir-fry with soy sauce for 1–2 minutes until half-cooked).

5. Add and Cook Chicken:

• Reduce the heat setting slightly to medium-high. Push the cabbage to the sides of the pan to make space in the center.
• Add the bite-sized chicken pieces to the center and stir-fry quickly until they start to turn opaque.

6. Combine and Finish Cooking:

• Mix the partially cooked cabbage over the chicken. Continue to stir-fry everything together until the chicken is cooked through on all sides and the cabbage reaches your desired tenderness (still slightly crisp is ideal). The recipe notes the cabbage helps keep the chicken tender, but avoid overcooking.

7. Finish and Serve:

• Once the chicken is cooked, the cabbage is crisp-tender, and most liquids have evaporated, remove the pan from the heat.
• Sprinkle with toasted sesame seeds or drizzle with a few drops of toasted sesame oil. Add red pepper flakes if desired.
• Spread the reserved sliced green onion stalks over the dish. Serve immediately, typically with rice.

High heat and quick movements are key!