1. In a large non-stick sauté pan, heat 2 tablespoons oil on medium-high heat. Sauté the chicken and the white part of the green onions together in the pan until the chicken is cooked through, about 5-7 minutes.
2. Drain the canned vegetables and place in a large bowl. Add the cooked chicken and onions, 2 teaspoons lite soy sauce, and ¼ teaspoon sesame oil and stir. Add the 8 beaten eggs and stir until all of the ingredients are well combined.
3. Wipe out the same sauté pan and add 1-2 tablespoons oil. Heat pan over medium-high heat until the oil is hot. Pour 1/3 cup batter to make each “pancake”. Depending on the size of the pan, you should be able to cook 2-4 pancakes at a time. Cook and flip the pancakes until they are golden brown on both sides. Use the remaining oil to add to the pan in between batches. Keep finished pancakes warm in a 200 degree F oven until all batches are done. Serve with gravy and green onion tops sliced as a garnish.