1. Marinate the Chicken

• In a mixing bowl, combine the chicken pieces with soy sauce, cornstarch, and sesame oil. Mix well to coat evenly and let marinate for 10–15 minutes while preparing the other ingredients.

2. Prepare the Sauce

• In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, chicken broth, and cornstarch. Set aside.

3. Sear the Chicken

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3–4 minutes per side until lightly browned and cooked through. Remove from the pan and set aside.

4. Sauté Aromatics and Scallions

• In the same skillet, heat the remaining oil. Add garlic, ginger, and the white parts of the scallions. Stir-fry for 1–2 minutes until fragrant. If using onions, add them now and cook until translucent.

5. Add the Sauce and Chicken

• Pour the prepared sauce into the skillet, stirring to coat the aromatics. Let the sauce simmer for 1–2 minutes until slightly thickened. Return the chicken to the pan and toss to coat in the sauce.

6. Add the Green Scallions

• Toss in the green parts of the scallions and stir-fry for an additional 1–2 minutes until just wilted but still vibrant.

7. Garnish and Serve

• Remove from heat and garnish with sesame seeds and extra scallions if desired. Serve immediately over steamed rice, noodles, or a side of vegetables.