In a medium bowl, combine thinly sliced chicken breast with salt, Shaoxing wine, and cornstarch. Mix until well-coated and marinate for 15 minutes.

Heat a large skillet over medium-high heat and add peanut oil. Once hot, toss in the chopped white onion and sauté for 1 minute until translucent.

Stir in the minced ginger, chopped green bell pepper, and sliced carrot along with the curry powder, turmeric powder, and optional chili flakes. Stir-fry for about 2 minutes.

Pour in the low-sodium chicken broth, sugar, and oyster sauce. Stir well and let it come to a gentle boil for 1 minute.

Reduce heat to medium-low and add the marinated chicken. Cook for approximately 2 minutes, stirring occasionally until no longer pink.

Serve immediately over steamed rice or noodles, garnished with extra chili flakes or fresh herbs if desired.