Japanese Chicken and Cabbage Stir-fry with Ginger-Garlic Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

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

Add the shredded cabbage to the skillet with the chicken. Cook for 3-5 minutes, stirring frequently, until the cabbage is tender-crisp.

Pour the prepared sauce over the chicken and cabbage. Stir well to coat everything evenly.

Cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat the ingredients.

Serve immediately, optionally over steamed rice.