In a large pan, warm sesame oil over medium heat. Once hot, infuse the oil with minced garlic and grated ginger until fragrant, about 30 seconds to 1 minute, ensuring they don’t burn.

Add the sliced chicken breast to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink and just cooked through—avoid overcooking to keep it tender.

Next, stir in the chopped cabbage and red bell pepper. Sauté for an additional 3-5 minutes, until the vegetables are tender yet still vibrant.

Pour in the soy sauce and sprinkle red pepper flakes as desired. Toss everything together for a minute to ensure the flavors meld beautifully and the veggies are well-coated.

Serve with a squeeze of lime juice for added brightness, if desired.