Place chicken in a large self-sealing plastic bag set in a large bowl.. To prepare marinade, in a small bowl, combine wine, lemon, onion, soy sauce, garlic and ginger. Reserve 1/2c of marinade. Pour remainder over chicken. Close bag, pressing out any air. Refrigerate for 30 minutes. Spray a lg. Skillet with cooking spray. Add chicken to skillet. Discard marinade in bag. Cook over med. Heat, turning once, until golden, about 7 minutes. Add reserved marinade to skillet; bring to a boil; reduce heat to low.

Cook, covered, until chicken is no longer pink, about 20 minutes. Cut chicken into thin slices. Arrange on serving plates; cover with foil to keep warm. Bring marinade to boil again. In a small bowl, combine cornstarch and water. Add mixture to skillet; cook until thickened, about 1 minute. Spoon over chicken.