Ingredients:

• 8 oz chow mein noodles
• 1 lb chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 tablespoon sesame oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup cabbage, shredded
• 1 cup carrot, julienned
• 1 cup bell pepper, thinly sliced
• 1/2 cup bean sprouts
• 2 green onions, sliced
• Salt and pepper, to taste
Sauce:
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1 teaspoon sugar

Directions:

1. Cook chow mein noodles according to package instructions. Drain and set aside.
2. In a bowl, combine chicken slices with soy sauce, oyster sauce, and cornstarch. Marinate for at least 15 minutes.
3. In a small bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, hoisin sauce, cornstarch, chicken broth, and sugar. Set aside.
4. Heat 1 tablespoon vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
5. In the same skillet, add the remaining 1 tablespoon vegetable oil. Add sliced onion and minced garlic, and stir-fry for 1-2 minutes until fragrant.
6. Add cabbage, carrot, and bell pepper to the skillet. Stir-fry until vegetables are tender-crisp, about 3-4 minutes.
7. Return the cooked chicken to the skillet and add the cooked noodles. Pour the prepared sauce over the mixture and toss to combine.
8. Add bean sprouts and green onions. Stir-fry for another 1-2 minutes until everything is well coated and heated through. Season with salt and pepper to taste.
9. Serve hot, garnished with additional green onions if desired.