1.Cut wing tips from chicken; discard tips. Cut wings in half at joints.
2.Heat oil in wok; stir-fry ginger and garlic until aromatic.
3.Add sauces, sugar and the water; stir-fry 1 minute. Add chicken; cook, covered, about 15 minutes, stirring occasionally, or until chicken is cooked through. Stir in onion. Serve chicken with steamed baby buk choy, if desired.