Marinate the Chicken: In a medium bowl, combine the chicken cubes with soy sauce, oyster sauce, sesame oil, Chinese five-spice powder, and brown sugar. Toss to coat the chicken evenly, then let it marinate for at least 10 minutes while you prepare the other ingredients.

Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, cooking wine, water, and cornstarch. Stir well until the cornstarch is dissolved and set aside.

Stir-Fry the Chicken: Heat a wok or large skillet over medium-high heat and add a tablespoon of oil. Add the marinated chicken to the wok and stir-fry for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the wok and set aside.

Cook the Aromatics : In the same wok, add another small amount of oil if needed. Add the minced ginger, garlic, and the white parts of the spring onions, and cook for 1-2 minutes until fragrant. Add the sliced onion and cook for another 2-3 minutes, until the onion becomes slightly tender.

Combine Chicken and Sauce: Return the cooked chicken to the wok with the aromatics. Stir to combine and then pour in the prepared sauce. Stir constantly until the sauce thickens and coats the chicken, about 1-2 minutes.

Add Spring Onion Greens and Serve: Add the green parts of the spring onions and toss everything together. Remove from heat. Serve the ginger chicken hot over steamed rice or noodles for a complete meal.