Before you start cooking, gather all your ingredients. It’s essential to have everything ready to go. Chop the cabbage, peel the garlic and ginger, julienne the carrots, and gather your spices. Having everything prepped will make cooking a breeze.

Grab a large skillet or wok and heat it over medium-high heat. Once the pan is hot, add 1 tablespoon of toasted sesame oil. Allow it to warm for about 30 seconds. You should see shimmering against the pan's surface.

Now, toss in the minced garlic and grated ginger. Stir them around for about 30-60 seconds. The aroma will be inviting! You just want them to become fragrant without letting them brown too much.

Next, add the ground chicken (or your protein of choice) into the skillet. Break it up with your spatula as it cooks. You want it to become brown and cooked through, which should take about 5-7 minutes. Stir often to ensure even cooking.

Once the chicken is brown, it’s time to add the sliced cabbage. Now, this is where the magic truly happens. Add that vibrant, green cabbage into the mix and stir. You’ll notice that the volume decreases as it wilts down. Cook it for about 3-5 minutes until it’s tender-crisp.

Stir in the julienned carrots and leave it for another minute. Next, drizzle in the remaining sesame oil, hoisin sauce, soy sauce, and rice vinegar. Combine everything thoroughly and taste it. This is when you can adjust the seasonings according to your preference. If you like it sweeter, add a splash more of maple syrup or honey.

Now, add in the crushed red pepper flakes according to your heat preference. Finally, toss in the fresh cilantro and chopped green onions. Give everything a good stir, and let it cook for another minute. The fresh herbs will brighten up the dish!

Serve this colorful mixture over steamed brown rice or brown rice noodles if desired. You can also enjoy it on its own or as part of a larger meal. Watching everyone dig in is a beautiful thing!