If using noodles like bean threads that require soaking, do that first.

Place chicken breast pieces into a small bowl.

Sprinkle 1/2 teaspoon of granulated garlic over the chicken, more or less can be used depending on your taste preference. Add 1 tablespoon of soy sauce and mix to coat chicken. Set aside in the refrigerator for at least 30 minutes.

Add about 2 tablespoons of oil to a skillet and heat over medium-high heat.

Add chicken and cook just until there is no pink left.

Remove from skillet and set aside.

To the same skillet the chicken was cooked in, add another tablespoon of oil, water chestnuts, onions, 2 tablespoons soy sauce and 1/4 teaspoon of granulated garlic.

Turn heat to medium-high and cook until onions are beginning to soften.

Add celery and any other firmer vegetables like green beans. Cook for about 2 minutes.

Add cabbage, condensed chicken broth, any juice that has accumulated on the bottom of the bowl with the cooked chicken, and 1/4 cup of oyster sauce. Set to low. Up to 1 tablespoon of white sugar can be added now if you want it sweeter. Add more soy sauce if desired. Add mushrooms or any other soft-fleshed vegetables now.

Prepare noodles for cooking, according to package directions. Different noodles take different amounts of pre-cooking soak times.

Once noodles are ready and all vegetables are cooked to your desired level, add noodles to pan and turn heat up to medium and continue cooking until noodles are just about done.

Add chicken and continue to cook until noodles are done, add bean sprouts, if using, during the last minute or 2 of cooking.

Garnish with sliced green onions and serve while hot.