Prepare Ingredients: Chop the bell peppers and carrots into thin strips, and slice the green onions, keeping the green and white parts separate. Cook the lo mein noodles according to package instructions until al dente, usually about 4–5 minutes. Drain and rinse them with cold water to prevent sticking, setting them aside for later use.

Cook Chicken: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering, about 1 minute. Add the thinly sliced boneless chicken breasts to the skillet, spreading them evenly. Sauté the chicken for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and allow it to rest while you prepare the vegetables.

Stir-Fry Vegetables: In the same skillet, add a splash of oil if needed and toss in the chopped bell peppers, carrot strips, and the white parts of the green onions. Stir-fry the vegetables over medium-high heat for 3–4 minutes, or until they start to soften but still remain vibrant and crisp.

Combine Ingredients: Once the vegetables are tender, return the cooked chicken to the skillet. Add the prepared lo mein noodles along with 2–3 tablespoons of soy sauce, a drizzle of sesame oil, and 2 cloves of minced garlic. Toss everything together gently but thoroughly for about 2–3 minutes until the noodles are evenly coated and heated through.

Serve: Plate your delicious Chicken Lo Mein while hot, garnishing with the green parts of the chopped green onions for a pop of color.