– 1 lb boneless chicken breast or thighs, sliced thin – 1 tablespoon soy sauce – 1 tablespoon oyster sauce – 1 teaspoon cornstarch – 1 teaspoon sesame oil – 3 tablespoons vegetable oil (for cooking) – 4–5 scallions, sliced into 2-inch pieces – 2 garlic cloves, minced – Salt and pepper to taste
Combine sliced chicken with soy sauce, oyster sauce, sesame oil, and cornstarch. Let marinate for 10–15 minutes while you prep other ingredients.
Trim and cut scallions into 2-inch segments. Separate white and green parts for staggered cooking and best flavor.
Heat oil in a large skillet or wok. Add marinated chicken and stir-fry over high heat until cooked through and lightly browned.
Add minced garlic and white scallion parts to the skillet. Cook for 1–2 minutes until fragrant, stirring constantly.
Add green scallion tops and stir-fry for another 30 seconds. Season with salt and pepper if needed.
Serve hot over steamed rice or noodles. Garnish with extra scallions or sesame seeds for added flair.