1. Place the bite-size chicken pieces in a bowl. Add 1 tablespoon low-sodium soy sauce, cornstarch, kosher salt, and black pepper. Toss until the chicken is evenly coated and set aside while you prepare the remaining ingredients.

2. In a small bowl or measuring cup, whisk together the remaining 3 tablespoons soy sauce, oyster sauce, rice vinegar, honey, chicken broth or water, toasted sesame oil, and red pepper flakes if using. Stir until the honey dissolves and the sauce is smooth; set aside.

3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot and shimmering, add the chicken in an even layer. Cook for 5–6 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through. Transfer the chicken to a plate and keep nearby.

4. Add the remaining 1 tablespoon vegetable oil to the same skillet. Stir in the minced garlic, grated ginger, and the white and light green parts of the sliced green onions. Cook for about 30 seconds, just until fragrant.

5. Add the chopped napa cabbage and sliced red bell pepper to the pan. Stir fry for 3–4 minutes, tossing frequently, until the cabbage is starting to wilt but still crisp-tender and the peppers are slightly softened.

6. Return the cooked chicken and any accumulated juices to the skillet. Give the sauce a quick stir and pour it over the chicken and vegetables. Cook, stirring constantly, for 1–2 minutes, or until the sauce thickens slightly and coats everything evenly.

7. Turn off the heat. Sprinkle in the dark green tops of the green onions and the sesame seeds. Toss once more, taste, and adjust seasoning if needed before serving hot over rice, noodles, or your favorite grain.