There's an actual recipe this time that we more-or-less followed....

Sauce was:

• ½ cup chicken broth

• 2  tablespoons cornstarch

• 4 tablespoons hoisin sauce

• 2 tablespoons oyster sauce

• 2-3 tablespoons dry sherry

• 1 tablespoon sugar

• 4 teaspoons soy sauce

• 1 tablespoon crushed red pepper flakes

Other ingredients: 

• 4 boneless chicken breasts, cut into bite-sized pieces. 

• A tablespoon of diced ginger

• A tablespoon of diced garlic.

• One large sweet or white onion,  1 inch diced.

• 1-2 bunches of scallions, white and light green parts, cut into 1 inch pieces.

• Additional corn starch, salt, and pepper  

Toss chicken in corn starch seasoned with salt and pepper.   

Cook the chicken in batches over high heat in a wok in peanut oil.   When that is done, do the same for the onion in 1 batch.   We also had an orange bell pepper that needed using, so we added it even though it's not traditional.   The ginger went in at this point.  

When those are starting to soften, add the garlic and give it a couple of minutes.  

Then the chicken goes back in as does the sauce.   Let the sauce thicken and the chicken finish cooking through.   Add the scallions and give it another minute or two.  

Serve with your choice - rice, noodles, riced cauliflower, etc.