Heat olive oil in a large non-stick skillet or wok over medium-high heat.
Add the sliced chicken breast to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the minced garlic, grated ginger, and sliced onion to the skillet. Stir-fry for 2 minutes until fragrant and onions start to soften.
Add the sliced mushrooms to the skillet and continue to cook for 4-5 minutes until mushrooms release their moisture and become tender.
Pour in the low sodium chicken broth, soy sauce, and oyster sauce. Stir well to combine all ingredients.
Season with salt and black pepper. Cook for another 2-3 minutes until the sauce slightly reduces and coats the chicken and mushrooms.
Remove from heat and garnish with chopped spring onions before serving.