Heat oil in a large skillet over medium-high heat for 1 minute until shimmering.

Add diced chicken breast, season with salt and pepper, and cook for 5-7 minutes until golden and cooked through.

Stir in minced garlic, shredded cabbage, grated carrots, and sliced green onions. Cook for 3-5 minutes until tender-crisp.

Add soy sauce and ground ginger, stir to combine, and cook for another minute.

Taste and adjust seasoning with salt, pepper, or soy sauce to preference.

Serve warm in bowls, topped with sesame seeds, cilantro, or Sriracha if desired.