In a mixing bowl, combine 300 g of sliced chicken thighs with 1 tablespoon of soy sauce, 1 teaspoon of dark soy sauce (if using), 2 minced garlic cloves, and 2 tablespoons of cornstarch. Stir well, ensuring the chicken is evenly coated, and let it marinate for 15 minutes at room temperature.

Heat 1 tablespoon of cooking oil in a non-stick pan over medium heat. Once the oil shimmers, add the marinated chicken strips in a single layer. Cook for about 5 minutes, turning occasionally, until the chicken is golden brown and cooked through.

In the same pan, add an additional 2 tablespoons of cooking oil and raise the heat to medium-high. Once hot, toss in 3/4 cup of sliced onions and 1/4 cup of shredded carrots. Stir-fry for about 5 minutes, or until the vegetables are tender and slightly charred.

Return the cooked chicken to the pan with the stir-fried vegetables. Add 2 tablespoons of chopped spring onions and stir-fry on high heat for 20-30 seconds. Drizzle in the remaining 3 tablespoons of rice wine for extra aroma and flavor. Stir everything together until the chicken is heated through and evenly coated in the delicious mixture.