Start by preheating your wok or large skillet over medium-high heat until it's shimmering hot, which will help everything cook quickly and evenly.
Add the vegetable oil to the hot pan, swirling to coat the surface. Once the oil shimmers, carefully add the chicken strips in a single layer, letting them sit for a moment until they start to sizzle and develop a light golden color.
Stir or flip the chicken every 1-2 minutes, cooking for about 3-4 minutes until they are cooked through, tender, and slightly browned on the edges. Remove the chicken from the pan and set aside.
Reduce the heat slightly and add the minced garlic to the same pan, stirring quickly for about 30 seconds until fragrant and starting to turn golden, but not burnt.
Add the chopped cabbage to the pan, tossing and stirring vigorously to coat the leaves in the garlic and oil. Cook for 2-3 minutes until the cabbage brightens in color and begins to wilt slightly, still maintaining some crunch.
Pour in the soy sauce and drizzle the sesame oil over the vegetables and chicken, stirring everything together to coat evenly. Continue cooking for another minute until the mixture is glossy and heated through.
Return the cooked chicken to the pan, tossing to combine with the cabbage and sauce. Let everything cook together for 1 minute to meld the flavors.
Remove from heat and sprinkle with sliced green onions for a fresh burst of flavor and color. Serve immediately, straight from the pan, over rice or noodles if desired.
