Start by marinating the chicken. In medium bowl, combine 1.5 Tbsp soy sauce, 1 Tbsp fish sauce, 1.5 Tbsp honey, 1 Tbsp mirin, 2 cloves garlic, and 1 Tbsp fresh ginger. Add the chicken pieces and toss to coat evenly, letting them sit for 10–15 minutes while you prepare cabbage. When ready to cook, heat oil in a pan over medium-high heat. Add chicken, shaking off any excess marinade but reserving it for later. Cook the chicken for about 5–7 minutes, until browned and internal temp reaches 165 degrees. Pour the remaining marinade into the pan and let it bubble for 2–3 minutes until it thickens into sauce that coats the chicken. Garnish with sesame seeds and green onions.

For the ginger garlic cabbage, heat oil in a large pan or wok over medium-high heat. Add the minced clove garlic and 1 tsp minced ginger, sautéing for about 30 seconds until fragrant. Add the sliced cabbage and stir-fry for 4–6 minutes, allowing it to wilt while still keeping a bit of crunch. Drizzle in 1 Tbsp soy sauce, 1 tsp fish sauce, 1 tsp mirin, and 1 tsp honey, tossing everything together until the cabbage is evenly coated. Taste and adjust the seasoning—add more soy sauce for saltiness or honey for extra sweetness if desired.

Serve with steamed rice and enjoy!