Start by combining the chicken with 1 tablespoon of Shaoxing wine, cornstarch, and salt in a medium bowl. Ensure the chicken is well-coated in the marinade.

In a small bowl, whisk together the chicken broth, the second dosage of Shaoxing wine, oyster sauce, soy sauce, sugar, and white pepper.

Bring a pot of water to boil, then add the chow mein noodles. Cook for about one minute less than the package instructions suggest. Drain, rinse under cold water to prevent sticking, and set aside.

In a large nonstick skillet over medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add the marinated chicken and cook until it’s just done. Transfer to a plate.

In the same skillet, pour in the remaining oil, and toss in the ginger and garlic. Sauté them just until fragrant.

Toss in the julienned carrots and shredded cabbage, cooking for about a minute until they are softened but still retain some crunch.

Add the drained noodles back to the skillet, return the chicken, and pour the sauce over everything. Mix well to combine.

Stir in the sliced peppers and green onions, giving everything one last toss before serving hot.