In a large skillet, pour in 2 tablespoons of sesame oil and heat it over medium-high heat for about 1-2 minutes until it shimmers.

Add 1 pound of diced chicken breast into the skillet and season with salt and pepper. Cook for 5-7 minutes until the chicken pieces turn golden brown and fully cooked through.

Stir in 3 cloves of minced garlic, 4 cups of shredded cabbage, 1 cup of grated carrots, and 4 chopped green onions. Cook for 3-5 minutes until the vegetables are tender yet crisp.

Pour in 3 tablespoons of soy sauce and add 1 teaspoon of ground ginger, mixing well. Allow to simmer for another 1-2 minutes.

Taste and adjust with more salt, pepper, or soy sauce if desired.

Remove from heat and serve immediately in bowls, topped with optional sesame seeds, fresh cilantro, or a drizzle of Sriracha.