Chicken Chow Mein

In a bowl, combine the thinly sliced chicken breast, white pepper, soy sauce, and baking soda. Mix well to coat the chicken.

Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This helps tenderize the chicken.

In a small bowl, whisk together oyster sauce, dark soy sauce, rice vinegar, sugar, chili garlic sauce, and sesame oil. Set aside.

Bring a large pot of water to a rolling boil. Add salt to taste.

Add the chow mein noodles to the boiling water and cook for about 20 seconds, or until just softened. Do not overcook.

Drain the noodles and immediately rinse them under cold running water to stop the cooking process. Drain well and set aside on a baking sheet lined with parchment paper to dry.

Heat a wok over medium-high to high heat until it begins to smoke. Add about 1/3 to 1/2 cup of cooking oil.

Add the chopped white parts of the scallions and minced garlic to the hot oil. Stir-fry for about 30 seconds until fragrant. Add the minced ginger at this point if using.

Add the sliced celery and julienned carrots to the wok. Stir-fry for about 1-2 minutes until they are slightly tender-crisp.

Add the shredded cabbage and stir-fry for another 30 seconds to 1 minute, just until it begins to wilt.

Push the vegetables to the side of the wok. Add the cooked and dried noodles and the marinated chicken to the center. Stir-fry the chicken until it is cooked through, about 3-4 minutes.

Add the green parts of the scallions to the wok.

Pour the prepared sauce over the noodles, chicken, and vegetables. Toss everything together to coat evenly.

Continue to stir-fry for another 1-2 minutes, tossing to combine all ingredients and allow the sauce to thicken slightly. Serve immediately.