Add 6 tablespoons soy sauce, 2 tablespoons dry white wine, 3 tablespoons oyster sauce, 2 tablespoons sesame oil, 3 cloves minced garlic, 1½ tablespoons cornstarch, and 1 tablespoon water to a medium bowl. Whisk well until ingredients are fully combined and cornstarch is completely dissolved. Set bowl aside.

Pour 1 tablespoon of the prepared sauce over the sliced chicken and toss gently to coat. Set aside to marinate.

Set a large pot of water over high heat and bring to a boil. Add 8 ounces lo mein noodles and cook until just al dente according to package directions. When done, immediately drain in a colander and rinse with cold water. Set aside.

Heat 1 tablespoon sesame oil in a large heavy skillet over high heat. Add the marinated chicken in a single layer and cook, without stirring, for 1 minute. Stir and continue cooking for 1 additional minute or until browned on all sides and cooked through. Transfer chicken to a plate.

Heat the remaining 1 tablespoon sesame oil in the same skillet over medium-high heat. Add the white parts of 3 sliced green onions and 3 to 4 cups prepared vegetables. Stir-fry until tender-crisp, about 5 minutes. Add 3 cloves minced garlic and cook, stirring constantly, for 30 to 60 seconds or until fragrant.

Add the cooked noodles, cooked chicken, and prepared sauce to the skillet. Toss to coat well, heating through and allowing sauce to absorb into noodles, about 2 to 3 minutes. Divide into serving bowls, then top with sliced green parts of green onions and 1 tablespoon white sesame seeds.