Begin by heating the canola oil in a large skillet over high heat. Once it’s shimmering, add the chicken along with the minced garlic and grated ginger. Drizzle in 2 tablespoons of soy sauce and stir. Cook this delightful mixture for about 4 to 5 minutes until the chicken is browned. Then, remove it from the pan, leaving any tasty residue behind.

Next, toss the sliced mushrooms and chopped onion into the same pan. Sauté for about 3 to 4 minutes, or until the onions are soft and the mushrooms begin to take on a golden hue. Add the Napa cabbage and matchstick carrots, cooking for just another 3 minutes until everything is tender and colorful.

As the veggies are cooking, whisk together the ingredients for your sauce: chicken broth, cornstarch, sesame oil, soy sauce, and brown sugar until smooth. Pour this mixture over the sautéed vegetables and bring it to a vigorous boil for one minute.

Finally, return the chicken to the pan and toss everything thoroughly, letting the sauce coat each lovely piece. If you’ve prepared pasta as per the package directions, toss it in too! Finish by garnishing with some sliced green onions for that extra pop of color!