In a mixing bowl, combine sliced boneless chicken breast or thighs with Shaoxing wine, cornstarch, and salt. Let the mixture marinate for about 15 minutes.

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

Bring a pot of water to a boil, and cook fresh chow mein noodles according to package instructions until just al dente.

In a large nonstick skillet, heat peanut oil over medium-high heat. Add the marinated chicken in a single layer and cook until golden brown.

In the same skillet, add the remaining peanut oil, followed by minced garlic and ginger. Stir-fry until fragrant.

Add shredded cabbage and julienned carrots, stirring until the vegetables are softened but still crisp.

Add the cooked noodles and previously cooked chicken back into the skillet. Pour the prepared sauce over the mixture and gently toss.

Transfer the Chicken Chow Mein to serving plates and garnish with green onions if desired. Serve hot.