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Place the thinly sliced chicken breast in a bowl and marinate with Shaoxing wine, salt, and cornstarch for 15 minutes.
While the chicken marinates, thinly slice the onion and cut the scallions into 1-inch pieces, separating the whites and greens. Prepare your cabbage and carrots.
In a small bowl, combine dark soy sauce, light soy sauce, sesame oil, sugar, and Shaoxing wine. Mix thoroughly and set aside.
Heat a pan over medium-high heat with a bit of oil. Add the chicken and cook until browned on all sides, then remove and set aside.
In the same pan, add the scallion whites and onions. Cook until slightly softened, then add the cabbage and carrots and cook until wilted.
Add in the chow mein noodles, followed by the cooked chicken and sauce. Toss everything together until the sauce is absorbed and evenly coats the noodles.
Finish by adding the scallion greens and toss until just wilted.
Serve in a bowl or enjoy straight from the pan.