Cut the chicken thighs into thin strips or bite-sized cubes for even cooking. Mix the chicken with cornstarch until evenly coated, then let it marinate for about 10 minutes.

Heat a nonstick pan or wok over medium-high heat and add a drizzle of cooking oil. Once shimmering, add the marinated chicken and stir-fry for about 5-7 minutes until golden brown and cooked through.

Remove the cooked chicken from the pan. In the same pan, add more oil if needed, then stir-fry sliced onions and carrot strips for 3-5 minutes until tender but crisp.

Return the cooked chicken to the pan, pour in the soy sauce and rice wine, and stir gently to coat evenly. Cook together for another 2 minutes until everything is heated through.