Marinate the Chicken : In a medium bowl, combine the sliced chicken, soy sauce, sesame oil, and cornstarch. Mix well and set aside to marinate for 10–15 minutes.

Prepare the Sauce : In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sugar, chicken broth (or water), and cornstarch. Set aside.

Cook the Noodles : If using dried noodles, cook them according to package instructions. Drain and set aside.

Stir-Fry the Chicken : Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 3–4 minutes until cooked through. Remove from the wok and set aside.

Cook the Vegetables : In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and ginger, stirring for 30 seconds until fragrant. Stir in the onion, carrot, and broccoli, cooking for 3–4 minutes. Add the cabbage and bean sprouts, cooking for another 2 minutes until the vegetables are tender but crisp.

Combine the Ingredients : Add the cooked chicken back into the wok. Toss in the cooked noodles and pour the prepared sauce over the top. Stir-fry everything together for 2–3 minutes until the noodles are coated in sauce and heated through.

Garnish and Serve : Sprinkle the sliced green onions over the chow mein. Serve hot and enjoy!