Start by boiling the chow mein noodles according to the package instructions. Once cooked, drain and set them aside.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken and cook until it’s browned and cooked through (approximately 5-7 minutes). Once done, remove the chicken from the skillet and set it aside.

In the same skillet, add the remaining oil and toss in the minced garlic. Stir for about a minute until fragrant—be careful not to burn it!

Add in the shredded carrots, bell peppers, and broccoli. Stir-fry these veggies for about 3-5 minutes until they are just tender yet still crisp.

Return the cooked chicken to the skillet and stir to combine with the vegetables.

In a small bowl, mix soy sauce, oyster sauce, sesame oil, black pepper, and the cornstarch mixture. Pour this sauce over the chicken and vegetables, tossing everything together until well-coated and heated through.

Fold in the cooked noodles and continue to stir-fry for another 2-3 minutes until everything is well combined, and the noodles are heated.

Remove the skillet from heat, sprinkle with chopped green onions, serve hot, and enjoy!