Begin by slicing your boneless chicken into bite-sized pieces. In a medium bowl, combine the chicken with Shaoxing wine, cornstarch, and a pinch of salt. Allow to marinate for about 15 minutes.

In a separate bowl, mix the chicken broth, oyster sauce, soy sauce, sugar, and white pepper until thoroughly combined. Set it aside.

Bring a large pot of salted water to a boil. Add the chow mein noodles and cook until al dente, about 3–5 minutes. Drain and rinse under cold water, then set aside.

In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the marinated chicken, cooking for 5-7 minutes until golden brown. Remove from skillet.

In the same skillet, add oil if needed, then toss in minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Add shredded cabbage and carrots, stir-frying for about 3–4 minutes.

Return the cooked chicken to the skillet along with the drained noodles. Pour in the prepared sauce, tossing everything together and cooking for an additional 2–3 minutes.

If using Anaheim peppers, toss them in now along with the sliced green onions. Stir-fry for another minute.

Serve your Chicken Chow Mein hot from the skillet and enjoy!