Marinate the Chicken: Coat your chicken thighs with cornstarch in a mixing bowl, ensuring even coverage. Let sit for about 10 minutes.

Prepare the Vegetables: Slice your onion and carrot into thin strips and set aside.

Heat the Oil: Add a tablespoon of cooking oil to a non-stick pan over medium-high heat until shimmering.

Cook the Chicken: Add the marinated chicken thighs to the pan and stir-fry for 5-7 minutes until golden and cooked through.

Stir-Fry the Vegetables: Remove chicken and stir-fry onions and carrots for 3-4 minutes until tender-crisp.

Combine and Sauce: Return chicken to the pan, add soy sauce and rice wine, and toss for 2 minutes.

Final Touches: Adjust seasoning as necessary and toss for an additional minute.

Serve and Enjoy: Serve hot over rice or alongside noodles.