Step 1

Combine the chicken, salt, Shaoxing wine, and cornstarch in a medium-sized bowl. Mix to coat the chicken evenly and set aside.

Step 2

Add oil to a large skillet and cook over medium-high heat until hot. Add the onions and stir fry for 1 minute.

Step 3

Add the ginger, pepper, carrot, and spice mix. Cook and stir until the vegetables are beginning to soften, about 2 minutes.

Step 4

Pour in the chicken broth. Add the sugar, salt, and oyster sauce. Stir to mix well and bring to a boil.

Step 5

Turn to medium-low heat to bring the broth to a low simmer. Add the marinated chicken with minimal overlapping. Use your spatula to separate any pieces that are stuck together. Simmer for 2 minutes, or until the slices of chicken are just cooked through and the sauce is slightly thickened. (*Footnote 2)

Step 6

Transfer everything to a big plate. Serve hot over rice as a main dish.