Whisk together all sauce ingredients — 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp dark soy sauce for color and depth (if using), 1 tbsp sesame oil toasted, 1 tsp sugar, 1 tsp cornstarch, 2 tbsp water, and ½ tsp white pepper — in a small mixing bowl until the 1 tsp cornstarch is fully dissolved. Set aside.

Bring a large pot of water to a boil. Cook the 12 oz lo mein noodles fresh or dried 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 vegetable oil 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 vegetable oil to the wok. Add the white parts of the stalks green onions cut into 1-inch pieces, 4 cloves garlic minced, and 1 tsp fresh ginger grated. Stir-fry for 30 seconds until fragrant — do not let the 4 cloves garlic minced burn.

Add the 1 red bell pepper thinly sliced, 2 stalks celery thinly sliced on the diagonal, 2 cups green cabbage thinly shredded, and 1 cup shredded carrots. 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 lo mein noodles fresh or dried and the cooked 1 lb boneless chicken breast thinly sliced against the grain (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 lo mein noodles fresh or dried are evenly coated, glossy, and heated through.