Marinate Chicken: In a bowl, combine the sliced chicken with Shaoxing wine, cornstarch, and salt. Let it sit for about 10 minutes.

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

Cook Noodles: Bring a large pot of salted water to a boil. Cook chow mein noodles according to package instructions, removing them 1 minute early. Drain and rinse under cold water.

Sear Chicken: Heat peanut oil in a skillet over medium-high heat. Sear the marinated chicken for 30-45 seconds on each side until golden brown. Transfer to a plate.

Bloom Aromatics: In the same skillet, add minced ginger and chopped garlic, stir for about 30 seconds until fragrant.

Cook Vegetables: Add julienned carrots and shredded cabbage to the pan. Sauté for about 1 minute until slightly softened.

Combine Ingredients: Add the cooked noodles to the pan, toss with vegetables, return cooked chicken, and pour the sauce over. Toss until evenly coated.

Finish and Serve: Add sliced Anaheim pepper and green onions to the pan. Toss for another minute until peppers are wilted. Serve hot.