Instructions:
- Marinate the Chicken: In a bowl, toss the sliced chicken with the marinade ingredients (1 Tbsp Soy Sauce, 1 Tbsp Cornflour, 1 tsp Sesame Oil). Set aside for 10 minutes while prepping vegetables.
- Prepare the Sauce: Whisk together all Stir-Fry Sauce ingredients (Stock, 3 Tbsp Soy Sauce, Oyster Sauce, Vinegar, Sugar, 1 tsp Cornflour) in a small bowl until the cornflour is fully dissolved. Set aside.
- Sear the Chicken: Heat 1 tablespoon of neutral oil in the wok over high heat until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary). Stir-fry until lightly golden and cooked through (about 3-4 minutes). Remove the chicken from the wok and set aside.
- Aromatics: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry quickly (about 30 seconds) until fragrant.
- Sauté Vegetables: Add the carrots and mushrooms. Stir-fry for 2 minutes until slightly softened.
- Add Cabbage: Add the sliced Napa cabbage. Continue to stir-fry vigorously for 2-3 minutes until the cabbage has wilted significantly but still retains a nice bite.
- Combine and Thicken: Return the cooked chicken to the wok. Give the prepared sauce a quick re-whisk and pour it over the chicken and vegetables.
- Finish: Stir constantly and quickly until the sauce bubbles and thickens to a glossy coating (about 1 minute).
- Serve: Remove from heat immediately. Garnish with the green parts of the scallions and sesame seeds. Serve hot.