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In a bowl, toss chicken pieces with soy sauce and cornstarch until well coated. Let sit for 10 minutes.
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add the marinated chicken and stir-fry for 4–5 minutes until browned and nearly cooked through.
Add garlic and ginger, stir-frying for 1 minute until fragrant.
Add chopped green onions and cook for another 2–3 minutes until just tender.
Drizzle with sesame oil if using, and season with salt and pepper to taste.
Serve hot with steamed rice or noodles.
Serving and storage tips:
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