1
Pat chicken dry, cut into 1/2 inch pieces, pat very dry, put in a bowl add 1/2 tbsp soy sauce and the cornstarch, stir and let sit for 10 minutes.
2
Heat wok on high heat. Add the olive oil. wait until oil shimmers, then add garlic and stir fry until aromatic. Add the chicken. Stir fry until the chicken is half cooked or surface turns opaque,/
3
Add cabbage and carrot, stir continusouly. until carrot begins to tenderize. Add the celery. stir fry untl just crisp tender.
4
add the soy sauce water sugar, sesame oil, white pepper and salt.
Stir fry for about 1 minute. Add bean sprouts and onion, stir well to combine. As soon as bean sprouts are cooked remove from heat, serve over lo mein noodles, rice or crispy chow mein noodles.