Chop the green onion, chili, and slice the onion.

Cut the eggplant into quarters and slice into chunks.

Slice the chicken breast into chunks similar to the eggplant.

Heat cooking oil in a pan and sauté minced garlic and green onion to create garlic and onion oil.

Add the eggplant to the pan and stir-fry until slightly softened.

Add the chicken breast chunks and stir-fry together with the eggplant.

Add the sliced onion and continue stir-frying.

Add oyster sauce and stir well to coat all ingredients.

Add the chopped chili and stir-fry briefly.

Optional: Add dark soy sauce for additional color.