1. Heat oil for sautéing in a large frying pan. Add onions and sauté until golden brown, about 15–20 minutes. Add mushrooms and continue to sauté until soft, about 10 minutes.
2. Meanwhile, coat chicken in flour. Slowly add the chicken to the pan, allowing it to cook slightly so the pieces don’t stick to each other as you add in more pieces. Add soy sauce, brown sugar, and wine, and keep mixing gently until chicken is fully cooked. Season with salt and pepper.
3. Add the scallions and cabbage, and allow to cook for approximately two minutes so they retain their firm texture. Serve immediately.