Japanese-Inspired Chicken and Cabbage Stir-fry

In a small bowl, whisk together soy sauce, mirin, sesame oil, and cornstarch. Set aside.

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

Add chicken pieces to the skillet and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.

Add shredded cabbage and julienned carrot to the same skillet. Stir-fry for 3-5 minutes, until the cabbage is slightly tender-crisp.

Add minced garlic to the vegetables and stir-fry for 1 minute until fragrant.

Return the cooked chicken to the skillet with the vegetables.

Pour the prepared sauce over the chicken and vegetables. Stir constantly for 1-2 minutes, allowing the sauce to thicken and coat everything evenly.

Serve immediately, optionally over steamed rice.