In a mixing bowl, combine thinly sliced chicken breast with salt, Shaoxing wine, and cornstarch. Stir until the chicken is evenly coated and allow it to marinate for about 10 minutes.

In a large skillet or wok, heat peanut oil over medium heat. Add the chopped white onion and sauté for about 1 minute until fragrant. Toss in the minced ginger, green bell pepper, and sliced carrot, stirring constantly for 2 minutes.

Pour in the chicken broth along with sugar, a pinch of salt, and oyster sauce. Stir the mixture, then bring to a gentle boil over medium-high heat.

Lower the heat to a simmer and add the marinated chicken pieces. Cook for about 2 to 3 minutes, stirring occasionally, until tender.

Remove from heat and serve hot over rice or with naan bread.