Slice your chicken breast into 1/4" strips against the grain and place in a bowl. Marinate with salt, white pepper, light soy sauce, shaoxing wine, corn starch and avocado oil. Let marinate for 15-20 minutes while you prepare the rest of your ingredients
Prepare your vegetables and set aside, separating your scallion whites and greens.
Premix your sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg.
Cook your lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
Over high heat, sear your chicken in 3 tbsp of avocado oil for 2-3 minutes or until cooked through and set aside.
In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and veggies. Sauté for a few minutes until slightly wilted, then add your noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!