In a medium bowl, combine boneless chicken breast or thighs with Shaoxing wine, cornstarch, and a pinch of salt. Mix thoroughly, ensuring the chicken is evenly coated. Let this marinate for at least 15 minutes.

In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, sugar, white pepper, and sesame oil until well blended.

Bring a pot of water to a boil and cook the chow mein noodles according to package instructions, usually about 3-5 minutes. Once cooked, drain and rinse under cold water.

Heat 1 tablespoon of peanut oil in a nonstick skillet over medium-high heat. Once hot, add the marinated chicken and cook for 4-5 minutes until golden brown.

In the same skillet, add another tablespoon of oil along with minced garlic and ginger. Sauté for about 30 seconds until fragrant.

Toss in the shredded cabbage and julienned carrots into the skillet. Stir-fry for about 3-4 minutes until slightly softened.

Add the cooked chow mein noodles and sautéed chicken back into the skillet with the vegetables. Pour the prepared sauce over the mixture, and toss everything together.

Finish by adding chopped green onions, tossing to combine, and then serve hot.