Combine the chicken, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium bowl. Gently mix by hand until each piece wears a thin coat. Marinate for 10–15 minutes.

In a small bowl, whisk together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Add the chicken and immediately spread it into a single layer. Sear without crowding for about 1 minute, until the bottom shows a little golden brown.

Flip the chicken and cook another 30 seconds to 1 minute, stirring occasionally. Transfer the chicken to a plate and set aside.

Add the remaining tablespoon of oil to the skillet. Toss in the ginger and garlic, and give them a quick stir until fragrant — about 10–15 seconds.

Then add the chopped white onion and bell peppers and stir for about 20 seconds.

Stir the sauce again so the cornstarch is fully dissolved, then pour it into the skillet. Stir immediately with a spatula, and within a few seconds the sauce will thicken enough to coat the back of a spoon.

Return the cooked chicken to the pan and quickly toss to coat everything with the glossy sauce. Turn off the heat and remove the skillet from the stove. Serve hot as a main dish.