Mix together soy sauce, ginger, garlic, and Sriracha and set aside.
In wok or a heavy bottomed pan, heat oil on high heat.
Add onions and cook until translucent, about 2 minutes.
Add chicken and sauté, while breaking up any chunks that may form, about 5 minutes.
Add cabbage and carrots, cooking until the vegetables are tender but still crisp, about 5-6 minutes. Fold in the vegetables and meat as the vegetables wilt. Scrape the sides of the pan to prevent the vegetables from sticking.
Add soy sauce mixture and fold into vegetables until well incorporated. Cook for 1 minute.