Prep the chicken: Slice the chicken thinly against the grain. Pat dry with paper towels so it sears well.

Mix the marinade: In a bowl, combine 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon honey, and black pepper. Add the chicken and toss to coat. Let it sit for 10 minutes while you prep the rest.

Make the sauce: In a small bowl, whisk 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, and 2 tablespoons water. If you prefer a thicker sauce, stir in 1 teaspoon cornstarch to make a light slurry.

Prep aromatics: Slice scallions, keeping the white and green parts separate. Mince garlic and grate ginger.

Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.

Sear the chicken: Add chicken in a single layer. Don’t crowd the pan. Cook 2–3 minutes per side until browned and just cooked through. Transfer to a plate. If needed, cook in batches with a little more oil.

Sauté aromatics: In the same pan, add a small splash of oil if dry. Add scallion whites, garlic, and ginger. Stir-fry for 30–45 seconds until fragrant, but not burned.

Deglaze and sauce: Pour in the sauce. Stir and scrape up any browned bits from the pan. Let it bubble for 30–60 seconds to thicken slightly.

Bring it together: Return chicken and any juices to the pan. Toss to coat. Add half the scallion greens and cook 30 seconds more. Taste and adjust with a splash of soy for salt or a squeeze of citrus for brightness.

Finish and serve: Turn off the heat and top with the remaining scallion greens. Add chili oil or red pepper flakes if you like. Serve over rice or noodles, and sprinkle with sesame seeds.