Combine chicken with chicken marinade, mix well and marinate for 15 minutes.
In a non-stick pan, add oil, ginger, garlic, salted black beans and cook on medium-low heat. With the back of the spatula, squash the black beans to help release more flavours.
Once the ginger and garlic start turning lightly golden (about 1 minute), add the marinated chicken. Spread the chicken out into a single layer, turn the heat up to high.
Saute and only flip the chicken every minute to allow caramelisation and browning. After about 5 minutes, stir through green onions. Stir fry for about 1 minute.
Add brown onions and sugar snap peas. Continue to stir fry until chicken is cooked, about 3 minutes.
Combine ½ tablespoon oyster sauce with ¼ cup of water, mix well and pour into the pan. Stir constantly for 1 further minute.
Serve with freshly steamed rice!