In a large bowl, combine the chicken pieces with light soy sauce, Shaoxing wine, and cornstarch. Marinade for 10-15 minutes.

In a mixing bowl, whisk together chicken broth, dark soy sauce, corn starch, sugar, black pepper, and salt until smooth. Set aside.

Heat 1 tablespoon of peanut oil in a skillet or wok over medium-high heat. Add the marinated chicken and cook for about 3-4 minutes until browned.

In the same skillet, add another tablespoon of oil, then minced ginger and garlic. Stir for about 30 seconds. Add the chopped onions and bell peppers, stir-fry for 1-2 minutes.

Pour the sauce mixture over the vegetables, stirring until the sauce thickens. Return the seared chicken and toss everything together. Serve over rice or noodles.