Slice the chicken and mix it with soy sauce, sesame oil, cornstarch, and baking soda. Let it marinate for at least 15 minutes.

Chop the cabbage, discarding the thick white parts, and cut it into 2-inch squares. Mince the garlic. Slice the white part of the spring onions into thin slices and cut the green part into 2-inch pieces. Mix cornstarch and water in a small bowl.

Heat oil in a large hot pan or wok and stir-fry the cabbage until slightly softened but still crunchy. Remove from the pan and set aside.

In the same pan, drizzle more oil, sear the chicken in a single layer, then flip and add minced garlic and the white part of spring onions.

Once the chicken is about 80% cooked, add the seasonings: regular soy sauce, dark soy sauce, and oyster sauce. Toss the cabbage back in the pan. Pour in the slurry and stir until everything is well coated and glossy. Finish with a drizzle of sesame oil.