Slice half of the green onion into thin strips and soak in water. Cut the remaining green onion diagonally into 1cm pieces.

Remove the tendons from the chicken tenderloin and cut into 4 pieces. Season with salt and pepper, then coat with cornstarch. Beat the eggs in a bowl.

Mix all the sauce ingredients (sake, sugar, salt, chicken broth powder, ginger, and water) in a bowl.

Heat 1 tbsp sesame oil in a frying pan over medium heat. Add the beaten eggs and stir until semi-cooked. Remove from the pan.

Wipe the pan clean and heat the remaining 1 tbsp sesame oil. Add the chicken and cook over medium heat until the color changes. Add the diagonally cut green onion and stir until coated with oil. Pour in the sauce mixture and stir to combine.