Begin by slicing the chicken breasts into thin strips. This ensures they cook quickly and evenly, making them ideal for stir-frying.

Prepare the vegetables: thinly slice the onion and orange bell pepper, mince the garlic, and finely dice the jalapeño. Having all the ingredients ready before cooking helps keep the process smooth and efficient.

Shred the green cabbage into bite-sized pieces. This allows it to cook evenly and integrate well with the rest of the ingredients in the stir-fry.

Heat a large skillet or wok over medium-high heat and add the butter. Once the butter has melted and starts to sizzle, add the sliced chicken. Season with a pinch of salt and pepper, then stir-fry the chicken until it’s fully cooked and lightly browned, about 5 to 7 minutes. This step helps keep the chicken tender and flavorful.

Remove the cooked chicken from the skillet and set it aside. Using the same pan, add the sliced onion and stir-fry for around 3 minutes until it starts to soften. Add the minced garlic and diced jalapeño and cook for another minute, stirring often to bring out their aroma and flavor.

Next, add the shredded cabbage and diced orange bell pepper. Pour in the chicken broth and stir everything together. Add the oyster sauce and soy sauce, making sure the vegetables are evenly coated. Continue to cook for 5 to 7 minutes, allowing the cabbage to become tender while retaining a slight crunch.

Return the cooked chicken to the skillet and combine it with the vegetables and sauce. Stir well and let everything cook together for another 2 to 3 minutes, just enough to reheat the chicken and allow the flavors to blend. Taste and adjust the seasoning with additional salt and pepper if needed.

Transfer the stir-fry to a serving plate. Serve it hot, either on its own or over freshly steamed rice or noodles for a complete meal.