In a large measuring jug, combine chicken broth, beef broth, soy sauce, brown sugar, cornstarch, minced garlic, hot sauce, toasted sesame oil, ground ginger, and optional red pepper flakes. Whisk until smooth and set aside.

Cover the chicken breasts with cling film and gently tenderize with a meat mallet. Pat dry and season both sides with salt and black pepper, then cut into bite-sized cubes.

Place chicken pieces in the bowl with the reserved sauce, tossing to coat evenly. Allow to marinate while preparing vegetables and boiling water for the noodles.

Heat 30 ml of peanut oil in a large skillet over medium-high heat. Add marinated chicken in a single layer, searing for 3 minutes undisturbed. Toss and cook for an additional 2-3 minutes on the other sides. Remove chicken from skillet and set aside.

Lower the heat to medium and pour dry white wine into the skillet, scraping the fond from the pan for extra flavor. Simmer until reduced by half (about 2 minutes).

Add lo mein noodles to boiling salted water, cooking for 1 minute less than the package’s recommended al dente time. Drain well and set aside.

Return the skillet to medium-high heat, adding more oil if needed. Toss in the mixed vegetables and stir-fry for about 3 minutes until they start to soften.

Pour the remaining sauce mixture into the skillet with the vegetables, bringing to a boil, then reduce heat to low to thicken the sauce.

Add the drained noodles to the skillet in batches using kitchen tongs, ensuring even mixing. The noodles will absorb sauce as they stand.

Finally, add the reserved chicken and any collected juices, tossing everything together until well coated and heated through (1-2 minutes). Plate and serve with optional garnishes like sliced spring onions or sesame seeds.