Whisk together all sauce ingredients — 3 tbsp salsa de soya, 2 tbsp salsa de ostras, 3 tbsp salsa de soya (if using), 1 tbsp aceite de sésamo tostado, 1 tsp azúcar, 1 tsp maicena, 2 tbsp agua, and ½ tsp pimienta blanca — in a small Mixing Bowl until the 1 tsp maicena is fully dissolved. Set aside.

Bring a large Pot of 2 tbsp agua to a boil. Cook the 12 oz fideos lo mein frescos o secos; los fideos linguine funcionan como sustituto according to package directions until just al dente — usually 3–5 minutes for fresh, 6–8 for dried. Do not overcook; they will finish in the Wok. Drain and rinse briefly under cold water to stop cooking and prevent sticking. Toss with a tiny drizzle of 2 tbsp aceite vegetal dividido and set aside.

Use boneless, skinless breasts of even thickness. If over 1 inch thick, butterfly or pound to uniform thickness for faster, even cooking. Pat completely dry with paper towels — moisture kills a good sear. Season both sides generously with salt and pepper or your spice blend. Coat lightly with a high-heat oil (avocado or vegetable). Keep an Instant-Read Thermometer handy; target is 165°F.

Heat a heavy Skillet (cast iron or stainless) over medium-high. Add 1–2 tbsp high-heat oil and wait until it shimmers. Lay breasts away from you into the pan. Do not move them. Cook undisturbed 5–8 min on the first side until a deep golden-brown crust forms — if it resists lifting, it's not ready. Flip once and cook another 5–8 min. Drop heat to medium if the outside is browning too fast. Optional: add 1 tbsp butter in the last 2–3 min and baste. Total time: 10–16 min depending on thickness. Pull at 165°F internal temp.

Add the remaining 1 tablespoon of 2 tbsp aceite vegetal dividido to the Wok. Add the white parts of the 3 tallos de cebolletas cortadas en piezas de 1 pulgada, blancos y verdes separados, 4 dientes de ajo picados, and 1 tsp jengibre fresco rallado. Stir-fry for 30 seconds until fragrant — do not let the 4 dientes de ajo picados burn.

Add the 1 pimiento rojo cortado en tiras finas, 2 tallos de apio cortados en diagonal en tiras finas, 2 cups repollo verde rallado fino, and 1 cup zanahorias ralladas. Stir-fry over high heat for 2–3 minutes, tossing constantly, until the vegetables are crisp-tender and have a little color.

Add the cooked 12 oz fideos lo mein frescos o secos; los fideos linguine funcionan como sustituto and the cooked 1 lb pechuga de pollo deshuesada cortada en tiras finas contra el grano (if using) back to the Wok. Pour the sauce evenly over everything. Using Tongs, toss vigorously for 1–2 minutes over high heat until the 12 oz fideos lo mein frescos o secos; los fideos linguine funcionan como sustituto are evenly coated, glossy, and heated through.