Ingredients

8 oz (230g) boneless and skinless chicken breasts, thinly sliced
2 tablespoon cooking oil
3 stalks scallion, cut into 2-inch (5cm) strips
1/2 onion, sliced
1- inch (2.5cm) ginger, peeled and sliced

Marinade:
1 teaspoon cornstarch
1 teaspoon Chinese Shaoxing rice wine, or dry sherry

Brown Sauce:
2 teaspoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon dark soy sauce, for coloring purpose, optional
3 dashes ground white pepper
1/2 teaspoon sesame oil
1 tablespoon sugar
1/2 teaspoon cornstarch
3 tablespoons water

Directions

Marinate the chicken with all the Marinade ingredients for 10 minutes. In a small bowl, mix all the Sauce ingredients and set aside.

Heat a wok or skillet with 1 tablespoon of cooking oil and stir-fry the marinated chicken until the surface turns white (half cooked). Remove from the heat and set aside.

Heat the remaining oil and stir-fry the onion and ginger until fragrant. Add the chicken to the wok or skillet and stir quickly before adding the sauce.

Continue to stir-fry until the chicken is fully cooked, then add the scallions to the wok. Give it a few quick stirs, then dish out and serve hot with steamed rice.