2TablespoonsMolassesnot black strap, white or brown sugar can be substituted for a different flavor
Place chicken in a small bowl. Add 1 to 2 tablespoons of soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon white pepper, and 1 teaspoon of garlic powder. Mix together and allow to sit for 15 minutes, or longer.
In a large skillet, add enough olive oil to lightly coat the pan. Heat over high heat until very hot. Add chicken and cook just until you see no pink. Remove from skillet and set aside.
In the same skillet, add another coating of oil if needed. Heat skillet over medium-high heat. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, garlic, and onions. Sauté garlic and onions for 1 minute.
Add water chestnuts, 2 tablespoons molasses. 2 more tablespoons soy sauce, and chicken broth, undiluted and reduce heat to medium.
Place a large sauce pot on the stove. Pour everything from skillet into a sauce pot. Set heat to medium.
Add celery and cabbage. Cook for 5 to 10 minutes or until cabbage has slightly wilted. Reduce heat to medium-low. Add ¼ cup molasses.
Simmer for 15 to 30 minutes. Taste, add more soy sauce or molasses to adjust to your tastes.
In a separate container, add cornstarch to ¼ cup of water. Set aside.
Add bean sprouts and reserved chicken, with any liquid that has accumulated to chow mein.
Bring chow mein to a boil, add cornstarch mixture to chow mein. Stir constantly until chow mein becomes thick. Immediately turn off heat.
Serve hot over jasmine rice or crispy chow mein noodles.
This can served with wheat noodles instead, but then I call it lo mein.