Marinate the Chicken:

In a bowl, combine chicken thigh strips with 1 tablespoon of soy sauce, 1 tablespoon of rice wine, and 2 tablespoons of cornstarch. Mix well to coat the chicken evenly.

Prepare the Vegetables:

While the chicken is marinating, slice the onion, shred the carrot, and mince the garlic. Chop the spring onions and set everything aside.

Stir-Fry the Chicken:

Pour 2 tablespoons of oil into a large skillet or wok and warm it over medium-high heat. When the oil is sizzling, add the marinated chicken strips. Cook for approximately 5-7 minutes, stirring frequently, until the chicken is nicely browned and fully cooked. Take the chicken out of the skillet and set it aside.

Cook the Vegetables:

In the same skillet, pour in the remaining tablespoon of oil. Add the sliced onion and shredded carrot. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp. Add the minced garlic and stir-fry for another minute until fragrant.

Combine and Sauce:

Add the cooked chicken back into the skillet with the vegetables. Drizzle in the last 2 tablespoons of rice wine and 1 teaspoon of dark soy sauce (if desired). Mix thoroughly to ensure everything is nicely coated with the sauce.

Finish and Serve:

Sprinkle the chopped spring onions over the stir-fry and give it one last stir.