Prep Ingredients: Slice the chicken breast thinly and season with a pinch of salt and pepper. Thinly slice the cabbage and julienne the carrot. Chop the green onions and set aside.

Sauté Chicken: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until golden brown, about 5-6 minutes. Remove from skillet and set aside.

Cook Vegetables: In the same skillet, add another tablespoon of oil. Sauté the garlic and ginger until fragrant, about 1 minute. Add the cabbage and carrot, stirring frequently, until they begin to soften, about 3-4 minutes.

Combine and Flavor: Return the chicken to the skillet. Add soy sauce, oyster sauce, and hoisin sauce, stirring everything to coat evenly. Cook for an additional 3-4 minutes, or until the vegetables are tender-crisp and the chicken is fully cooked.

Finish and Serve: Stir in the chopped green onions and cook for another minute. Adjust seasoning with salt and pepper if needed. Garnish with sesame seeds, if desired, and serve hot over rice or noodles.