Prep your ingredients by slicing the yellow onion and bell pepper, julienning the carrot, mincing the garlic, chopping the green cabbage, and dicing the boneless skinless chicken breast.

Melt 2 tablespoons of unsalted butter in a large skillet or wok over medium-high heat. Once melted and sizzling, add the diced chicken and stir-fry for about 5 to 7 minutes until cooked through.

In the same skillet, add a dash more butter if needed. Toss in the sliced onion and minced garlic, sautéing for 1 to 2 minutes until fragrant.

Add the chopped cabbage, bell pepper, and julienned carrot to the skillet, stir-frying for about 5 minutes until tender yet crisp.

Return the cooked chicken to the pan and stir to combine. Pour in 2 tablespoons each of soy sauce and oyster sauce, along with 1 teaspoon of toasted sesame oil.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water and add this mixture to the stir-fry. Cook for an additional minute until the sauce thickens.

Serve immediately over steamed rice or noodles for a complete meal.