Step 1

Marinate the chicken. In a small mixing bowl, marinate the chicken with Shaoxing wine, light soy sauce, salt, and white pepper. Set aside for at least 15 minutes.

Step 2

Make the sauce. In a small mixing bowl, mix the cornstarch and dark soy sauce until lump-free. Then mix the oyster sauce, light soy sauce, Shaoxing wine, sugar, sesame oil, and chicken broth until the sugar dissolves.

Step 3

Prepare the lo mein noodles. Cook the noodles in boiling water according to the instructions on the package. If using fresh lo mein noodles, cook for about 30 seconds to 1 minute or until al dente.

Step 4

Cook the chicken. Heat 1 tablespoon of vegetable oil in a wok or large pan over medium heat until hot. Cook the chicken on both sides until fully cooked and remove from the pan.

Step 5

Stir fry the aromatics and vegetables. In the same wok, heat 2 tablespoons of oil over medium-high heat. Add the sliced onion, garlic, and ginger and stir fry until fragrant, for about 1 minute. Next, toss in the carrots and Napa cabbage and toss until wilted another 2 minutes.

Step 6

Add the lo mein noodles, chicken sauce, and green onion. Toss in the lo mein noodles, chicken, sauce and combine. Lastly, add the green onions and toss until the green onion is softened and the sauce has thickened to evenly coat the noodles. Enjoy!