In a medium bowl, combine thinly sliced chicken breast with a pinch of salt, Shaoxing wine, and cornstarch. Mix well and let it marinate for about 10 minutes.

Heat peanut or vegetable oil in a large skillet over medium-high heat. Add chopped white onion and stir-fry for about 1 minute until translucent. Toss in minced ginger, diced green bell pepper, and sliced carrots, cooking for another 2 minutes.

Pour in low-sodium chicken broth and add sugar, salt, and oyster sauce. Stir together and bring to a boil for a minute.

Reduce heat to medium-low and add the marinated chicken into the skillet, stirring gently. Let it simmer for about 5 minutes, or until the chicken is cooked through.

Remove the skillet from heat and transfer the Easy Chinese Curry Chicken to a serving plate, garnishing with optional chili flakes. Serve hot over steamed rice or alongside naan.