Combine chicken, 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch in a medium-sized bowl. Mix gently by hand until the chicken is well coated. Let it marinate for 10 to 15 minutes.

In a small bowl, mix all the sauce ingredients together and set aside.

Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken, spreading it out in a single layer with minimal overlap. Sear for about 1 minute until the bottom is lightly browned.

Flip the chicken and cook for an additional 30 seconds to 1 minute, stirring occasionally until the chicken is browned but still slightly pink in the center. Transfer the chicken to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon of oil. Add the minced ginger and garlic, stirring quickly until fragrant. Then add the chopped onion and bell peppers, cooking for about 20 seconds.

Stir the sauce mixture until the cornstarch is fully dissolved, then pour it into the skillet. Stir with a spatula until the sauce thickens enough to coat the back of a spoon, just a few seconds.

Add the cooked chicken back to the skillet and stir to coat everything in the sauce. Turn off the heat and remove the skillet from the stove.

Transfer everything to a large plate so the food doesn’t cook any longer in the hot skillet.

Serve hot as a main dish.