Begin by slicing your chicken thighs into thin strips. In a mixing bowl, combine the chicken with soy sauce, oyster sauce, sesame oil, and black pepper. Allow it to marinate for 15 minutes.

In a small bowl, mix cornstarch with water until fully dissolved to create a smooth slurry. Set it aside for later use.

Pour vegetable oil into a large skillet or wok, heating it over medium-high heat until shimmering.

Carefully add the marinated chicken to the heated skillet and stir-fry for 3-4 minutes until golden brown.

In the same skillet, add minced garlic and ginger. Sauté for 30 seconds until fragrant.

Add the shredded cabbage and sliced carrots to the skillet and stir-fry for 3-4 minutes.

Return the cooked chicken to the skillet and pour the cornstarch slurry over the mixture. Stir everything together and cook for an additional 1-2 minutes.

Once the sauce has thickened, remove the skillet from heat and garnish with green onions and sesame seeds.

Serve hot over jasmine rice or lo mein noodles.