Chicken Lo Mein

Thinly slice chicken breast against the grain. In a bowl, combine with salt, white pepper, soy sauce, shaoxing wine, corn starch, and avocado oil. Mix well and marinate for 15 minutes.

While the chicken marinates, prepare your vegetables: chop the cabbage, julienne the carrot, slice the white onion, mince the garlic and ginger, and chop the scallions, keeping the green and white parts separate.

In a small bowl, whisk together all sauce ingredients: 2 tbsp soy sauce, oyster sauce, dark soy sauce, 1 tbsp shaoxing wine, 1 tsp sesame oil, 1/4 tsp white pepper, sugar, water, 1/2 tbsp cornstarch, and optional MSG. Set aside.

Cook the lo mein noodles in boiling water for 2-3 minutes, or just under package directions.

Drain the noodles, rinse with cold water to stop the cooking process, and toss with 1/2 tsp of sesame oil to prevent sticking.

Heat 3 tbsp of oil in a wok or large skillet over high heat. Add the marinated chicken and cook until seared and cooked through. Remove from the wok and set aside.

In the remaining oil in the wok, sauté the minced garlic and ginger until fragrant.

Add the cabbage, carrot, and white onion parts of the scallions. Stir-fry for 2-3 minutes until slightly softened but still crisp.

Return the cooked chicken to the wok, along with the cooked noodles and the prepared sauce.

Toss everything together until the noodles are evenly coated and the sauce has thickened.

Add the scallion greens and toss one last time to combine. Serve immediately.