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Slice the chicken breasts into thin strips. In a bowl, combine the chicken with cornstarch, salt, and ½ teaspoon black pepper. Toss until the chicken is evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides and cooked through (about 5–7 minutes). Remove the chicken from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the vegetables are softened (about 5 minutes).
Stir in the minced garlic, soy sauce, oyster sauce, sesame oil, and water. Mix well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
Let the sauce simmer for 2–3 minutes, stirring occasionally, until it thickens slightly.
Return the cooked chicken to the skillet. Stir to combine with the sauce and vegetables, ensuring the chicken is evenly coated.
Add freshly ground black pepper to taste, adjusting according to your preference for spice and flavor.
Transfer the dish to a serving plate or bowl. Garnish with sliced green onions if desired. Serve hot over steamed rice, noodles, or as a standalone dish.