Start by slicing the chicken breasts into thin strips, about 0.5 cm thick. Pat them dry and lightly season with salt and pepper. Prepare the cabbage by shredding it into fine ribbons and mincing the garlic cloves.
Heat your wok or large skillet over high heat until it shimmers. Add the vegetable oil and swirl to coat the pan well. Once hot, add the chicken slices in a single layer, letting them sear undisturbed for about 2 minutes until they develop a golden color.
Stir-fry the chicken for another 2-3 minutes until cooked through and slightly golden on all sides. Remove the chicken from the pan and set aside temporarily.
Lower the heat to medium-high, add the minced garlic to the same pan, and cook for about 30 seconds until fragrant, filling the kitchen with a nutty aroma. Be careful not to burn it.
Add the shredded cabbage to the pan, stirring constantly. Cook for about 3-4 minutes until it softens slightly and begins to wilt, with some edges starting to caramelize for a hint of smoky sweetness.
Return the cooked chicken to the pan and pour the soy sauce over everything. Toss well to coat all ingredients evenly, allowing the flavors to meld for another minute. The mixture should be hot, fragrant, and slightly glossy.
Finish by drizzling the sesame oil over the stir-fry, tossing once more to distribute the aroma. If you like heat, sprinkle with chili flakes now. Check the seasoning and adjust if needed.
Remove from heat and serve immediately while hot. The cabbage should be tender with slight caramelization, and the chicken juicy and flavorful, all coated in a savory glaze.
