Directions

1. Slice the chicken breast into 1/4" strips against the grain and place in a bowl. Marinate with salt, 1/4 teaspoon white pepper, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1/2 tablespoon cornstarch and 1/2 tablespoon vegetable oil. Let marinate for 15-20 minutes.
   
2. On a plate, add the vegetables, garlic, and ginger and set aside, separating your green onions.
   
3. In a small bowl combine 1 1/2 tablespoon soy sauce, oyster sauce, dark soy sauce, 1 tablespoon rice wine, 1 teaspoon sesame oil, 1/4 teaspoon white pepper, sugar, water, 1/2 tablespoon cornstarch and chicken bullion.
   
4. Bring a large pot of water to a boil. Add the lo mein noodles and cook about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with 1 tablespoon sesame oil to prevent sticking.
   
5. In a large wok over high heat, add 3 tablespoons vegetable oil and 1/2 teaspoon sesame oil and heat until just smoking. Add the marinated chicken and saute for 2-3 minutes or until cooked through then transfer to a plate.
   
6. In the remaining oil, sauté the garlic and ginger for 15 seconds, followed by the green onion whites, carrots, onions, and cabbage. Sauté for 3 to 4 minutes until slightly wilted and charred.
   
7. Add the lo mein noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add the rest of the green onions, mix, and enjoy!