Begin by slicing the chicken breasts into thin strips, about ½ inch thick for even cooking. Season with salt and pepper and set aside.

In a skillet, melt 2 tablespoons of butter over medium-high heat until foaming and slightly browned.

Add the chicken strips in a single layer, stir-fry for 5–7 minutes until browned and no longer pink. Remove and set aside.

In the same skillet, add sliced onion and sauté for 3 minutes until softened. Then add minced garlic and jalapeño, cooking for an additional minute.

Toss in the shredded cabbage and diced orange pepper. Cook for 2–3 minutes until the cabbage begins to wilt.

Add the chicken stock, oyster sauce, and soy sauce, stirring until the vegetables are well coated and the mixture bubbles slightly.

Cook for another 5–7 minutes, stirring occasionally for a tender-crisp texture.

Return the chicken to the skillet, mixing thoroughly and heating for 2–3 minutes to warm through.

Taste and adjust the seasoning with extra salt and pepper if necessary, then serve immediately.