Prep the chicken. Pat the chicken dry. Cut into bite-size pieces. Season with salt, pepper, and 1 tablespoon soy or tamari. Let it sit while you prep the vegetables.

Slice the vegetables. Thinly slice the cabbage into shreds. Slice the onion and carrots. Mince the garlic. Keep everything ready—this cooks quickly.

Make a quick sauce. In a small bowl, mix the remaining soy or tamari, vinegar, honey (if using), a pinch of red pepper flakes, and 1 tablespoon water. Set aside.

Sear the chicken. Heat 1–2 tablespoons oil in a large skillet over medium-high. Add chicken in a single layer. Cook undisturbed 2–3 minutes to get some color, then stir and cook until just cooked through, about 5–7 minutes total. Transfer to a bowl.

Soften the aromatics. In the same pan, add a drizzle of oil if needed. Add onion and carrots with a pinch of salt. Cook 3–4 minutes until slightly tender.

Add the garlic. Stir in the minced garlic and cook 30–45 seconds until fragrant. Don’t let it burn.

Cook the cabbage. Add the sliced cabbage with a pinch of salt and pepper. Toss well. Cook 6–8 minutes, stirring occasionally, until it softens and picks up some golden edges. If the pan looks dry, add a splash of water to help it steam.

Bring it together. Return the chicken and any juices to the pan. Pour in the sauce. Toss to coat everything and cook 1–2 minutes until glossy. Taste and adjust salt, vinegar, or heat.

Finish. Turn off the heat. Drizzle with sesame oil and top with sliced green onions or cilantro if you like.

Portion for meal prep. Divide into 4–5 containers. Add rice, quinoa, or cauliflower rice on the side if using. Let it cool slightly before sealing.