Prep your ingredients: slice the onion and bell pepper, dice the chicken, julienne the carrot, mince garlic, and chop the cabbage.

In a skillet or wok, melt 2 tablespoons of unsalted butter over medium-high heat. Add the diced chicken and sauté for 5-7 minutes until cooked through.

In the same skillet, add the chopped onion and minced garlic, stirring for 1-2 minutes until fragrant.

Add the chopped cabbage, bell pepper, and julienned carrot. Stir-fry for about 5 minutes until crisp-tender.

Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce, and sesame oil, stirring thoroughly.

For a thicker sauce, mix 1 tablespoon of cornstarch with a little water, add it to the skillet, and cook for another minute until thickened.