Begin by cutting your chicken breast into thin strips for tenderness. In a mixing bowl, combine the chicken with salt, Shaoxing wine, and cornstarch and let it marinate for about 10 minutes.

Heat peanut oil in a large skillet over medium-high heat. Add the finely chopped onion and stir-fry for around 1 minute until translucent. Then add minced ginger, green bell pepper strips, and sliced carrot. Cook for another 2 minutes.

Pour in the chicken broth, stir in sugar, a pinch of salt, and oyster sauce, bringing the mixture to a gentle boil for 3-4 minutes.

Reduce the heat to medium-low and add the marinated chicken in a single layer. Cook for about 5-7 minutes, stirring occasionally until cooked through.

Serve the Easy Chinese Curry Chicken hot over a bed of jasmine rice or noodles.