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Place the cubed chicken breast in a bowl and marinate with Shaoxing wine, salt, and cornstarch for 15 minutes.
While the chicken marinates, finely dice the onion and mince the garlic.
In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, and sugar. Mix thoroughly and set aside.
Heat a pan over medium-high heat with a bit of oil. Add the chicken and cook until browned on all sides, then remove and set aside.
In the same pan, add the garlic and onions and cook until softened and fragrant.
Add in the frozen mixed vegetables and cook until any excess moisture has evaporated.
Add the day-old rice, followed by the cooked chicken and sauce. Toss everything together until the rice is evenly coated and heated through.
Serve in a bowl.