Marinate Chicken

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½ lb chicken breast, sliced into ¼" strips

½ tsp salt

¼ tsp white pepper

1 tbsp shaoxing wine (dry sherry, mirin, rice vinegar)

1 tbsp light soy sauce

½ tbsp cornstarch

½ tbsp avocado oil

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1. Combine chicken with salt, white pepper, light soy sauce, shaoxing wine, cornstarch, and avocado oil. Marinate 15-20 minutes.

Prepare Vegetables and Sauce

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1 medium carrot, sliced

3 cups cabbage, sliced

¼ white onion, sliced

5 scallions, chopped (greens and whites separated)

1 tbsp ginger, minced

5 cloves garlic, minced

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp dark soy sauce

1 tbsp shaoxing wine

1 tsp sesame oil

¼ tsp white pepper

½ tbsp sugar

1 tbsp water

½ tbsp cornstarch

¼ tsp msg (optional)

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1. Prepare vegetables, ginger, and garlic. Separate scallion whites and greens.

2. Combine light soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch, and msg.

Cook Noodles

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16 oz lo mein noodles (fresh; 12 oz dried)

½ tsp sesame oil

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1. Cook noodles 2 minutes less than package directions. Drain, rinse with cold water, and drain dry. Toss with sesame oil.

Stir-fry

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3 tbsp neutral oil

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1. Sear marinated chicken in oil over high heat for 2-3 minutes until cooked. Set aside.

2. Sauté garlic and ginger in remaining oil for 15 seconds.

3. Add scallion whites and vegetables. Sauté 3-4 minutes until wilted.

4. Add noodles, chicken, and sauce. Mix for 1-2 minutes until sauce thickens and coats everything.

5. Add scallion greens and mix.