Step 1: Make the Chow Mein Sauce

In a small bowl, whisk together:

1/4 cup soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

1 teaspoon sesame oil

1 teaspoon cornstarch

1/4 cup chicken broth or water

Stir until smooth and fully combined. Set aside.

Cook the Noodles

Cook 8 ounces of chow mein noodles according to package instructions until al dente.

Drain and set aside. Do not overcook.

Stir-Fry the Chicken

Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.

Add the thinly sliced chicken breasts.

Stir-fry for 5–6 minutes until fully cooked and lightly browned.

Remove the chicken from the wok and set aside.

Sauté Aromatics and Vegetables

In the same wok, add the remaining 1 tablespoon of vegetable oil.

Add 3 cloves minced garlic and 1 teaspoon minced ginger.

Stir-fry for 30 seconds until fragrant.

Add the sliced onion, red bell pepper, julienned carrot, and shredded cabbage.

Stir-fry for 3–4 minutes until vegetables are crisp-tender.

Combine Everything

Return the cooked chicken to the wok.

Add the cooked noodles and 1 cup bean sprouts.

Toss everything together using tongs or a spatula until evenly combined.

Add the Sauce

Pour the prepared chow mein sauce over the noodle mixture.

Stir constantly for 2–3 minutes, allowing the sauce to thicken and coat all ingredients.

Garnish and Serve

Remove the wok from heat.

Sprinkle with chopped green onions and sesame seeds (if using).

Serve hot and enjoy!