Japanese Chicken and Cabbage Stir-Fry

In a small bowl, whisk together the soy sauce, mirin, cornstarch, and water to create the stir-fry sauce. Set aside.

Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.

Add the chicken pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Add the minced garlic, shredded cabbage, and julienned carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Pour the prepared sauce over the chicken and vegetables. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything.

Remove from heat and serve immediately.