Toss sliced chicken with 1 tbsp Grace Soy Sauce and a pinch of black pepper. Set aside. Julienne carrots, shred cabbage and slice onion.

Heat 1 tbsp oil in a wok or large pan over very high heat until smoking. Add chicken in a single layer — do not stir for 2 minutes to achieve a good sear. Toss and cook 2 minutes more until just cooked through. Remove and set aside.

Add remaining oil to the same pan. Add onion and garlic over high heat, stir frying for 1 minute. Add carrots and cabbage. Toss constantly 3–4 minutes until just tender but still with crunch.

Pour chicken stock and remaining Grace Soy Sauce into the pan. Bring to a boil. Add cornstarch mixture and stir until the sauce thickens and coats everything. Return chicken to the pan.

Fold in bean sprouts and toss for 30 seconds — they should remain crunchy. Adjust seasoning with more Grace Soy Sauce if needed. Serve immediately over white rice or noodles.