Chicken and vegetable lo mein

Ingredients:

2 cups slices of boneless, skinless chicken breast or thighs
6 Tbsp soy sauce, divided
2 Tbsp minced ginger
1 Tbsp minced garlic
2 Tbsp chili garlic paste (I could only find chili garlic sauce so that's what I used)
4 Tbsp corn starch, divided
1 lb thin spaghetti, broken in half
6 Tbsp canola oil
1 medium onion, sliced
1 red bell pepper, sliced
3 carrots, cut into sticks
2 stalks celery, sliced on the bias
1 cup snow peas
3 Tbsp hoisin sauce
1/4 tsp sesame oil
1 1/2 cup chicken stock
1/2 cup sliced scallions

Marinade chicken with 3 Tbsp soy sauce, ginger, garlic, chili garlic paste and 2 Tbsp cornstarch for 1 hour.

Boil pasta until al dente, drain and rinse with cold water. Toss with 2 Tbsp canola oil.

In a wok, heat 2 Tbsp canola oil to almost smoking point then add the chicken. Cook until browned and just cooked through. Remove chicken and set aside.

Add 2 Tbsp canola oil to wok and heat to almost smoking point. Add vegetables and cook 3-5 minutes. Add chicken and spaghetti with hoisin sauce, 3 Tbsp soy sauce and sesame oil. Toss well and remove to serving bowl.

Mix 2 Tbsp cornstarch with chicken stock then deglaze hot wok with mixture and let reduce by a third. Pour over lo mein and toss everything together. Serve garnished with scallions.