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Combine the soy sauce, rice wine, and cornstarch in a medium-sized bowl. Add the sliced chicken breast, making sure it is completely coated. Side aside for 10-15 minutes to marinate.
Combine all the sauce ingredients in a small bowl. Mix well, and set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer. Sear for 1 minute, until the bottom is lightly browned. Flip the chicken, and continue to cook 15-20 seconds or until both sides are slightly browned but still pink in the center, stirring occasionally. Transfer to a plate, and set aside.
Add the remaining 1 tablespoon of oil to the skillet along with the ginger and garlic. Cook for 1 minute or until fragrant, stirring occasionally. Add the white onion, scallions, and peppers. Cooking for 1 minute, stirring continuously.
Add the cooked chicken to the skillet with the veggies, and pour the prepared sauce on top. Stir fry for 1 minute or until the sauce has thickened and the chicken is cooked through, stirring continuously.
Serve warm.
Store leftovers in an airtight container in the fridge for 3-4 days.