Start by cutting the boneless, skinless chicken breasts into bite-sized cubes. In a medium bowl, combine the chicken with soy sauce and cornstarch, ensuring the pieces are evenly coated. Allow the mixture to marinate for at least 15 minutes or up to 60 minutes for deeper flavor.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken to the pan. Cook the chicken for 6–8 minutes, stirring frequently until it turns golden brown and is thoroughly cooked.

In the same skillet, add another tablespoon of vegetable oil if needed. Turn the heat to medium and toss in the chopped yellow onion. Sauté for about 2–3 minutes until the onion becomes translucent and fragrant.

Next, add minced garlic and stir for 30 seconds until aromatic, then mix in the frozen peas and carrots, cooking for an additional 3–4 minutes until the vegetables are heated through and tender.

Push the vegetable mixture to one side of the skillet, creating space to scramble the eggs. Crack the eggs into the empty side of the skillet and stir with a spatula for 2–3 minutes until they are fully cooked but still soft.

Add the cooked and cooled long-grain rice to the skillet, breaking up any clumps with your spatula. Pour in the remaining soy sauce and return the cooked chicken to the pan. Drizzle sesame oil over the mixture, and stir everything together for about 3–5 minutes.

Garnish your delicious Chicken Fried Rice with chopped green onions. Serve it hot, and consider adding optional garnishes like sriracha for a spicy kick or additional sesame oil for an aromatic finish.