Begin by slicing your boneless chicken breast or thighs into thin strips. In a bowl, combine the chicken with Shaoxing wine, cornstarch, and salt. Mix well to coat the chicken and let it rest for 10 minutes.

In a separate bowl, whisk together chicken broth, additional Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil until smooth and glossy.

Bring a pot of water to a boil, then add fresh chow mein noodles and cook according to package instructions, pulling them out 1 minute early. Drain and rinse under cold water.

Heat a large skillet over medium-high heat and add peanut oil. Add the marinated chicken in a single layer, searing for about 3-4 minutes until golden brown. Transfer to a plate.

In the same skillet, add more oil if needed, then garlic and ginger. Stir for 30-60 seconds until fragrant.

Toss in the shredded cabbage and julienned carrots, stir-frying for 1-2 minutes until tender yet vibrant.

Add the drained chow mein noodles and seared chicken back into the skillet. Pour the prepared sauce over and toss together until well coated.

Finally, toss in the sliced Anaheim pepper and green onions, stirring for about 1 minute until heated through. Serve hot.