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Slice 10 oz (300g) of chicken thigh or breast (approximately two pieces, depending on their size) into thin strips.
Place the strips in a large bowl. Add 2 tablespoons light soy sauce, 1 teaspoon cornstarch, and 1 teaspoon neutral oil. Mix well and set aside to marinate.
Heat a frying pan or wok over high heat. Add 2 tablespoons neutral oil.
Slice 3 spring onions into 5 cm (2 inch) pieces, reserving some green tops.
Cook the white parts in the pan for 10 seconds.
Slice 2 garlic cloves and add to the onions. Cook for about 20 seconds, until fragrant.
Add the marinated chicken and stir-fry for about 4 minutes, until almost cooked through.
Slice 1 cup (70 g) green or Napa cabbage. Add to the pan and fry for 1–2 minutes, until just wilted but still crisp.
Meanwhile, mix 2 tbsp light soy sauce, 1 tbsp oyster sauce, ½ tsp cane or coconut sugar, and 3 tbsp water or chicken stock in a small jar (or bowl) until combined.
Pour in the sauce. Toss over a high heat for half a minute to allow the sauce to caramelize.
Add the green parts of the spring onions and cook for a further 10 seconds.
Remove from the heat and drizzle 1 teaspoon sesame oil around the edge of the pan (for aroma). Stir once more and serve!