In a medium bowl, combine chicken breast with salt, Shaoxing wine, and cornstarch. Let marinate for 10 minutes.

Heat peanut oil in a large skillet over medium-high heat. Add chopped white onions and stir until translucent.

Add minced ginger, green bell pepper, and carrot. Stir and cook for 2-3 minutes, then add curry powder, turmeric, and chili flakes.

Pour in chicken broth, add sugar, salt, and oyster sauce. Bring to gentle boil for 2 minutes.

Reduce heat, add marinated chicken in a single layer. Simmer for 5 minutes until cooked through.

Serve hot over rice or with naan.