Ingredients:
2 tablespoons vegetable oil
1 pound chicken breast, thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1 cup snap peas
1 bell pepper, thinly sliced
4 green onions, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1/2 cup chicken broth
3 cups cooked chow mein noodles
Directions:
Heat vegetable oil in a large pan or wok over medium-high heat. Add chicken and cook until no longer pink, about 5-6 minutes.
Add garlic and ginger, and sauté for another minute.
Toss in broccoli, carrots, snap peas, bell pepper, and green onions. Cook for 3-4 minutes, or until vegetables are tender-crisp.
In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, cornstarch, and chicken broth. Pour sauce over the chicken and vegetables, stirring well.
Cook for an additional 2-3 minutes, until sauce thickens.
Add cooked chow mein noodles to the pan, tossing to coat evenly. Serve hot and enjoy!