Thaw the chicken breast in the refrigerator overnight.

Cut the chicken breast into small cubes and marinate with 2 tbsp cooking wine and a pinch of pepper.

Dice the onion, carrot, and potato into bite-sized cubes.

Prepare the sauce by mixing 3 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tbsp minced garlic, 1 tbsp corn syrup, and 1 cup of water.

Heat oil in a pan and sauté the potato and carrot first.

Pour the prepared sauce into the pan and continue cooking until the potato and carrot are nearly done.

Add the marinated chicken cubes and stir-fry until cooked through.

Add the diced onion and cook until the sauce thickens and the onion softens.