In a mixing bowl, combine 6 oz of boneless chicken with 3 tablespoons of Shaoxing wine, 2 teaspoons of cornstarch, and 1/4 teaspoon of salt. Let marinate for about 15 minutes.

In another bowl, whisk together 1/4 cup of chicken broth, 1 tablespoon of Shaoxing wine, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 2 teaspoons of sugar, 1/4 teaspoon of white pepper, and 1 teaspoon of sesame oil. Set aside.

Bring a pot of water to a boil and cook 10 oz of fresh chow mein noodles for about 2 minutes, then drain and rinse under cold water.

Heat a nonstick skillet over medium-high heat and add 2 tablespoons of peanut oil. Add the marinated chicken and sauté for 30-45 seconds on each side until cooked through. Transfer to a plate.

In the same skillet, add more peanut oil if needed and sauté 2 finely chopped garlic cloves and 1 tablespoon of minced ginger for about 30 seconds until fragrant.

Add 4 cups of shredded cabbage and 2 small julienned carrots to the skillet and stir-fry for about 1 minute.

Return the cooked chicken to the skillet with the prepared sauce and drained noodles. Toss gently and cook for an additional 1 to 2 minutes.

If desired, add sliced Anaheim peppers and green onions. Toss again until well combined and serve hot.