1/2 pound boneless, skinless chicken breasts or thighs

3/4 teaspoon baking soda

3 cups shredded green cabbage

1–1/2 teaspoons minced ginger

1–1/2 teaspoons minced garlic

3/4 cup julienned carrots

3/4 cup thinly sliced celery

1/4 cup green onions (separate white and green parts)

1–1/2 tablespoons vegetable oil

1 (6-ounce) package chow mein noodles

1/2 tablespoon cornstarch

1–1/2 tablespoons reduced-sodium soy sauce

1–1/2 tablespoons oyster sauce substitute

1/3 cup chicken broth

1 tablespoon light brown sugar

1/2 teaspoon toasted sesame oil or plain sesame oil

1/2 teaspoon pepper

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Cut chicken into small bite-size pieces and toss with baking soda. Refrigerate for 15 minutes, then rinse thoroughly and pat dry.
Prepare vegetables: shred cabbage, mince garlic and ginger, julienne carrots, slice celery, and separate white and green parts of green onions.
In a small bowl, whisk cornstarch with soy sauce until smooth. Add oyster sauce substitute, chicken broth, brown sugar, sesame oil, and pepper; mix well and set aside.
Cook chow mein noodles according to package instructions, rinse in cold water, and set aside.
Heat vegetable oil in a large pan or wok over high heat. Add the white parts of the green onions and sauté for 1 minute. Stir in garlic and ginger; cook for 20 seconds until fragrant.
Add chicken and stir-fry for about 1 minute, until lightly browned on both sides.
Add cabbage, carrots, and celery. Stir-fry for 1–2 minutes, until vegetables are tender-crisp and cabbage is slightly wilted.
Add cooked noodles and prepared sauce. Toss everything together for about 1 minute, until sauce thickens and coats all ingredients evenly.
Stir in the green tops of the onions, toss once more, and serve hot.

Add bean sprouts, bell peppers, or snap peas for extra crunch and color.

Use tofu or tempeh for a vegetarian version with vegetarian oyster sauce.

For spice, mix in chili flakes or a drizzle of sriracha.

Swap chow mein noodles for rice noodles or whole wheat spaghetti for a lighter version.

Double the recipe in batches to keep vegetables crisp and noodles firm.