Begin by slicing the chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken with soy sauce, oyster sauce, black pepper, and corn starch. Let this mixture marinate for about 10 minutes while you chop the scallions, separating the white parts from the green.

Heat 2 tablespoons of neutral oil in a non-stick skillet over medium heat. Add the marinated chicken to the pan in a single layer. Cook for 5-7 minutes, stirring occasionally until golden brown.

Stir in the white parts of the scallions into the pan. Sauté for 1-2 minutes until softened and aromatic.

Add the green parts of the scallions to the pan, stirring for an additional 10-20 seconds until vibrant and just wilted. Remove from heat and serve hot.