Marinate the Chicken by slicing the chicken breast thinly against the grain. Combine with soy sauce and cornstarch; let it marinate for 15–30 minutes.

Prepare the Vegetables by chopping mushrooms, carrots, snow peas, and green onions into bite-sized pieces.

Stir-Fry the Chicken in a large wok or non-stick skillet over high heat with vegetable oil. Cook for 3–5 minutes until browned and cooked through.

Add the Vegetables, starting with carrots and snow peas. Stir-fry for 1–2 minutes, then add mushrooms, water chestnuts, and green onions for another 2–3 minutes.

Create the Sauce by pouring in soy sauce and oyster sauce. Optionally add cornstarch slurry for thickness. Cook for another 2–3 minutes until glossy.

Serve Immediately over steamed rice or fried rice for a delightful experience.