In a mixing bowl, combine the thinly sliced boneless chicken with Shaoxing wine, cornstarch, and salt. Toss until evenly coated and let marinate for about 15 minutes.

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

Bring a pot of water to a boil, adding a pinch of salt. Cook the chow mein noodles until al dente, about 3-4 minutes, then drain and rinse under cold water.

Heat a nonstick skillet over medium-high heat and add peanut oil. Once shimmering, add marinated chicken in a single layer. Stir-fry for 5-7 minutes until golden brown and cooked through.

In the same skillet, add more oil if needed, then minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Add shredded cabbage and julienned carrots to the skillet. Sauté for 3-4 minutes until they soften but remain crunchy.

Return the cooked chicken and drained noodles to the skillet. Pour the sauce over and gently toss together for 2-3 minutes.

Add sliced Anaheim peppers and green onions, stirring for another minute until heated through. Serve hot, garnished with extra green onions.