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In a bowl, combine the chicken pieces with soy sauce, white pepper powder, five spice powder, ginger powder, garlic powder, cornstarch, and vegetable oil. Mix well until the chicken is evenly coated. Allow the chicken to marinate in the refrigerator for 1-2 hours.
Meanwhile, prepare the vegetables. Cut the broccoli into bite-sized florets. Slice the green cabbage thinly and julienne the carrots. Set aside.
Bring a pot of water to a boil and blanch the broccoli florets for 30 seconds. Remove them from the water and set aside.
Heat a large skillet or wok over medium heat. Add 1 tablespoon of vegetable oil and sauté the green cabbage and carrots for a few minutes until slightly softened. Transfer the vegetables to a plate and set aside.
In the same skillet, add another tablespoon of vegetable oil. Once the oil is hot, add the marinated chicken and sear for about 3-4 minutes on each side until they turn golden brown and cooked through.
Pour in the cooking wine and chicken broth, and continue cooking for another minute to allow the flavors to meld together.
If desired, heat up a hot plate and brush it with a little oil. Arrange the sautéed vegetables on one side and place the seared chicken in the middle.
Serve the delicious chicken stir-fry immediately, sizzling hot, and enjoy with steamed rice or noodles.