Add the sauce ingredients to a large measuring cup with a spout and stir until well combined. Transfer ¼ cup of it to a medium bowl.

Optional: Cover the chicken with saran wrap and tenderize each side with a meat mallet.

Pat the chicken dry and season with salt and pepper. Cut into bite-sized pieces.

Add the chicken to the bowl with the ¼ cup of sauce and use kitchen tongs to toss and coat. Let it sit while you cut the vegetables and begin boiling salted water for the lo mein.

Once all ingredients are measured and ready, heat oil in a large skillet over medium-high heat. Add the chicken and let it sear, undisturbed, for about 3 minutes. Toss and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.

Add the wine to the same skillet that you used to cook the chicken over medium heat. Use a silicone spatula to 'clean' the bottom and sides of the skillet, this will add flavor to the sauce. Let it bubble and reduce by half, about 2 minutes.

Add the lo mein noodles to the boiling water. Boil them for 1 minute less than al dente according to package instructions. Drain once cooked.

While the noodles cook, add the vegetables to the skillet (and a little more oil if needed) and cook for about 3 minutes to soften slightly. Add the sauce and bring it to a boil, then reduce heat to low.

Use kitchen tongs to add the cooked lo mein a bit at a time, until desired noodle-to-sauce-ratio is obtained. (I use about 8 oz. instead of 10 oz.) Important: The noodles will continue to absorb the sauce and the flavors will continue to meld as it stands.

Add the chicken back to the skillet and toss to coat. Heat through for 1-2 minutes.

Garnish with your favorite toppings and serve!