8 ounces chow mein noodles, cooked according to package instructions
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, stirring for about 30 seconds until fragrant.
Add the bean sprouts, carrots, bell peppers, and green onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth. Pour this sauce over the vegetables in the skillet and stir well to combine.
Add the cooked chicken back into the skillet and toss everything together until heated through and the sauce thickens, about 2-3 minutes.
Add the cooked chow mein noodles to the skillet and toss everything together until the noodles are well coated with the sauce. Cook for an additional 1-2 minutes to heat through.
Serve immediately, garnished with extra green onions if desired.
Notes
For a spicier version, add a teaspoon of red pepper flakes or a dash of sriracha to the sauce.
You can substitute the chicken with shrimp or tofu for a different protein option.
For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.