Chicken Lo Mein

Make the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, hoisin sauce, and sugar until combined.

Marinate the Chicken

Place the sliced chicken in a medium bowl.

Add 1 tablespoon of the prepared sauce and the cornstarch to the chicken.

Toss well to coat and set aside while you prep the other ingredients.

Cook the Noodles

Cook the lo mein noodles in a large pot of boiling water according to package directions, then drain and set aside.

Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.

Add the marinated chicken in a single layer.

Cook undisturbed for 2 minutes until golden on the bottom.

Stir and cook for another 1 to 2 minutes until cooked through, then transfer to a plate.

Stir-Fry the Vegetables

Add the remaining 1 tablespoon of oil to the same wok over high heat.

Add the broccoli and carrots and stir-fry for 2 minutes.

Add the red bell pepper and snap peas and stir-fry for 1 more minute.

Push the vegetables to the sides of the wok to create a well in the center.

Add the garlic and ginger to the center and cook for 30 seconds until fragrant.

Combine Everything

Add the cooked noodles and chicken back into the wok.

Pour the remaining sauce over everything.

Toss everything together with tongs for 1 to 2 minutes until the noodles are evenly coated and heated through.

Garnish and Serve

Divide into bowls and top with sliced green onions and sesame seeds.