In a small bowl, add soy sauce, oyster sauce, salt, and water. Mix until well combined.

Heat 1.5 tablespoon of oil in a nonstick skillet over medium-high heat.

Once the skillet is hot, add chicken chunks and sauté for about 4-5 minutes until the sides start to turn gold brown.

Add sliced onion and sauté for another minute.

Pour in the prepared sauce and bring it to boil.

Reduce the heat down to low and cover the skillet with lid. Let it simmer for 3-4 minutes until the onions become soft.

While the sauce is simmering, slowly pour in the beaten eggs in a circular pattern to ensure even distribution over the chicken and onions.

Cover the skillet with the lid, then turn off heat. Let it sit for about 2 minutes until the egg is fully cooked.

Plate the dish and garnish with some chopped scallion.

Serve warm with a bowl of rice. Enjoy!