1. Make the Sauce: In a small bowl, whisk together the chicken stock, soy sauce, oyster sauce, dark soy sauce (if using), brown sugar, white pepper, and cornstarch. Set the sauce aside.

2. Marinate the Chicken: Pour about 2 tablespoon of the sauce over the sliced chicken and let it marinate for a few minutes while you prep the vegetables.

3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the pan and set it aside.

4. Cook the Vegetables: In the same pan, add the sesame oil. Toss in the cabbage, onion, and red bell pepper. Stir-fry for 5-6 minutes until the vegetables begin to soften.

5. Add the Aromatics: Push the vegetables to the side and add the minced garlic and ginger to the center of the pan. Cook for 1 minute until fragrant, then mix the aromatics with the vegetables.

6. Combine Everything: Return the cooked chicken to the pan. Pour the remaining sauce over everything and stir-fry on medium-high heat for 3-5 minutes, tossing frequently, until the sauce thickens and coats everything evenly.

7. Finish and Serve: Stir in the chopped green onions and sprinkle with the black sesame seeds. Serve the Chinese Chicken and Cabbage with Savory Soy Sauce hot over white rice or noodles for a quick, healthy, and delicious stir-fry meal.