As you prep the tools and ingredients, grab a bowl and place your chicken pieces. Cover with sake and 1 tbsp of soy sauce. Let the meat marinate for about 5 minutes.
Heat the wok, add the oil and fry the minced garlic and ginger for approximately 30 seconds.
Add the chicken and fry for about 3 minutes. The meat will lose the pink color and start to brown.
Add the onion, carrot, cabbage, and stir fry for 5 minutes.
Once the veggies have softened, add the snow peas, bean sprouts, and bell peppers. These don’t need more than a couple of minutes to cook.
Drizzle the soy sauce and oyster sauce.
Keep stir-frying for about 2 more minutes. Stirring is important because you don’t want the ingredients to stick to the bottom of the wok.
Mix everything together and serve on a bed of hot rice (or a side dish of your choice).