In a medium-sized bowl, combine the chicken with 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and the cornstarch. Gently mix with your hands until the chicken is coated with a thin layer of marinade. Let it sit for about 10 to 15 minutes.

While marinating, whisk together all the sauce ingredients in a small bowl and set aside.

Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear for about a minute, until the bottom is lightly browned.

Flip the chicken and cook for an additional 30 seconds to 1 minute, ensuring both sides are golden but still slightly pink in the center. Transfer the chicken to a plate and set aside.

In the same skillet, add the remaining tablespoon of oil, then toss in the minced ginger and garlic. Stir quickly for 20 seconds, then add the chopped white onion and bell peppers, cooking for just 20 seconds.

Stir the sauce mixture then pour it into the skillet, immediately stirring until it thickens, about 2 minutes.

Return the chicken to the skillet and toss everything together until coated in the sauce. Remove from heat and transfer to a large plate. Serve hot.