Coat the sliced chicken in a bowl with cornstarch, salt, and 1/2 teaspoon of black pepper until every piece is covered.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken and stir-fry until it turns golden brown, approximately 4-5 minutes. Remove the chicken and set it aside.

In the same skillet, add the remaining tablespoon of oil, then toss in the sliced onion and bell pepper. Stir-fry for about 2-3 minutes until they begin to soften.

Next, add in the sliced mushrooms and minced garlic, cooking for another 2-3 minutes.

In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and the remaining black pepper. Pour this sauce over the vegetables in the skillet.

Return the chicken to the skillet, tossing everything together until heated through, which should take about 1-2 minutes.

Garnish with chopped green onions and serve hot over a bed of rice or noodles of your choice.