Begin by thinly slicing your boneless chicken breast or thighs, then marinate with Shaoxing wine, cornstarch, and salt for about 15 minutes.

In a small bowl, whisk together chicken broth, remaining Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil. Set it aside.

Bring a pot of water to boil and cook fresh chow mein noodles according to package instructions for 3-4 minutes. Drain and set aside.

Heat peanut oil in a large skillet over medium-high heat. Cook the marinated chicken for 4-5 minutes until golden and cooked through. Transfer to a plate.

In the same skillet, reduce heat and sauté minced garlic and grated ginger for about 30 seconds until fragrant.

Add shredded cabbage and julienned carrots, stirring for 2-3 minutes until they're slightly tender yet still crisp.

Return the cooked chicken and noodles to the skillet, pour the prepared sauce over, and toss everything together. Stir-fry for another 2-3 minutes.

Add sliced Anaheim pepper and chopped green onions, stirring for another minute until everything is evenly mixed. Serve hot.