Slice Button Mushroom (6 ounce) into 1/4-inch thick slices.
Cut a small portion of a Carrot (1 ounce) or about 1-inch piece. Slice the small portion into thin slices.
CutNapa Cabbage (3.5 ounce), separating the leaves from the stalk. Cut the stalk into about 1 1/2-inches in length. Chop the Scallion (1 tablespoon),
Cut Chicken Breast (1 pound) into thin slices. First, cut the chicken in halves and then slice the halves at a 45 degree angle from the thinnest part to the thickest part. Each slice should be about 1/8-inch thick.
Add chicken to a bowl along with Salt (1/2 teaspoon), Ground White Pepper (1/8 teaspoon), Garlic Powder (1/4 teaspoon), Water (1/4 cup) and mix.
Set it aside and let it marinate for 10 to 15 minutes.
After 10 to 15 minutes, add Corn Starch (2 tablespoon) and mix well until you know longer see cornstarch powder. Add in Vegetable Oil (1 tablespoon) and mix well until oil is full incorporated and you don't see anymore oil.
To make the slurry mixture, combine Potato Starch (1 tablespoon) and Water (1 tablespoon) and stir.
Heat your wok or pan and add in Vegetable Oil (3 tablespoon). Turn the heat to medium-high when cooking the chicken breast.
Spread the chicken out to ensure even cooking.
Cook for about 15 to 20 seconds and flip the chicken over and spread the chicken out again. Begin to stir fry for about 1 minute, then take the chicken out and set aside.
Add in the hard and thick vegetables into the wok first: napa cabbage stalk, button mushrooms, carrots, Bamboo Shoots (1 ounce), and Water Chestnuts (1 ounce). Stir fry for 10 seconds.
Then add in minced Garlic (1 clove) and Green Onion roots. Continue to stir fry vegetables for 45 seconds to 1 minute. Then add in the Snow Peas (1.5 ounce).
Add back in the partially cooked chicken breast and napa cabbage leaves. Continue to stir fry for 15 to 20 seconds.
Add in Shaoxing Cooking Wine (1 tablespoon) and stir fry for 10 seconds or so. Add Salt (3/4 teaspoon), Granulated Sugar (1/2 teaspoon), Ground White Pepper (1/8 teaspoon) and Chicken Powder (1/4 teaspoon). Stir fry for 10 more seconds. Add in Low-Sodium Chicken Stock (1 cup) and slurry.
Lastly, add in Sesame Oil (1 teaspoon) and stir for a few seconds and then it's done!