In a bowl, combine the cubed chicken with 1 tablespoon water, 3/4 teaspoon soy sauce, and 1 teaspoon cornstarch. Set aside for 5 minutes to allow the flavors to meld.

In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for 1-2 minutes, or until it becomes lightly browned. Transfer the chicken to a bowl.

In the same skillet, add the diced onion and sauté for 2 minutes until softened. Next, add the bean sprouts and stir-fry for an additional minute. Return the chicken to the skillet and mix thoroughly. Let the mixture cool slightly.

In a separate bowl, lightly whisk the 6 eggs with 1/4 teaspoon sesame oil. Gently fold in the cooled chicken and vegetable mixture. Be careful not to overmix so the texture stays chunky.

In a nonstick skillet, heat 2 tablespoons of vegetable oil over medium heat. Drop approximately 1/2 cup of the egg mixture into the skillet, then carefully use a spatula to shape it into a patty.

In a small saucepan, combine 1 cup low sodium chicken broth, 1 tablespoon oyster sauce, 2 teaspoons soy sauce, and 1/4 teaspoon white pepper.

In a small cup, mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry. Slowly whisk the slurry into the simmering sauce over medium heat until it thickens into a smooth gravy.