Stormy Sky Stir Fry Chicken

Preheat your wok over medium high heat. Season the chicken with salt and pepper. The thing about stir frying is that it happens so fast. You HAVE to have all your ingredients prepped and measured out (aka "mess in place" errr..... mise en place). Add the oils. Once hot, add the chicken and stir fry until done. This should take about 3-5 minutes depending on how hot you got the wok. Remove from the wok and add a Tbsp more of peanut oil if needed. Add the bell pepper and onion. Stir fry for 1-2 minutes. Add the sweet mini peppers, celery, and the firmer white parts of the green onion. Stir fry for 1 minute. Add the ginger and garlic, stir fry for 1 minute. Move the contents to the edges of the wok and add the Yoshida's, hoisin, sriracha and chicken stock. Allow to come to a simmer for 30 seconds. Stir together the cold water and starch to make a slurry. Add enough of this to thicken the sauce. You want a consistency that when you dip a clean spoon into the sauce, it clings lightly to the back of the spoon. Return the chicken to the wok. Add the napa cabbage and green parts of green onion. Toss, reduce heat and cover for 1-2 minutes, just enough to wilt the cabbage. Serve with sweet jasmine rice and top with crispy rice noodles.