Chicken Chow Mein

1/4 cup reduced-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
2 tablespoons vegetable oil
1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch-wide strips
4 cloves garlic, minced
1/2 cup sliced scallions
2 tablespoons minced fresh ginger
1 red bell pepper, diced
1 rib celery, thinly sliced
1/4 pound mushrooms, thinly sliced
2 cups 1/4-inch-wide shredded Napa cabbage
1/2 cup sliced water chestnuts, rinsed and drained
8 ounces fettuccine

Start heating a large pot of water to boiling for the pasta. In a small bowl, combine the soy sauce, hoisin sauce, sherry, ground ginger, and hot pepper sauce and stir to blend. Set aside. In a large nonstick skillet, heat the oil until hot but not smoking over
medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 4 minutes. With a slotted spoon, transfer the chicken to a plate.

Add the garlic, scallions, and fresh ginger to the pan and cook, stirring frequently, until the scallions are tender, about 2 minutes. Stir in the bell pepper, celery, and mushrooms and cook until the bell pepper is crisp-tender, about 4 minutes. Add the cabbage and water chestnuts, cover, and cook until the cabbage has wilted, about 4 minutes. Stir the soy sauce mixture again and add to the pan. Add the chicken and cook, uncovered, stirring frequently, until the chicken is cooked through, about 1 minute longer.

Meanwhile, cook the fettuccine in the boiling water until just tender. Drain well. Transfer the chicken mixture to a large bowl, add the fettuccine, and toss to combine. Spoon the chicken chow mein onto a platter and serve.