Chicken and Vegetable Chow Mein

Combine soy sauce, cornstarch, and sesame oil in a large container to create a uniform mixture; add chicken strips and thoroughly coat them. Cover the bowl with a lid and refrigerate for at least 20 minutes to allow the flavors to meld.

In a separate, smaller container, mix together chicken broth, oyster sauce, and sugar to create a savory liquid base; set it aside for later use.

Fill a large pot with water and bring it to a rolling boil. Add the noodles and cook over medium heat, stirring occasionally, until they are cooked through but still retain a bit of firmness in the center, approximately 4 to 5 minutes. Drain and rinse the noodles with cold water to stop the cooking process.

Heat a generous amount of vegetable oil in a large skillet over high heat. Add minced garlic and sauté for 30 seconds, allowing its aroma to fill the air; then add the marinated chicken. Cook and stir constantly until the chicken is browned on all sides and no longer pink in the center, taking around 5 to 6 minutes. Transfer the chicken mixture to a plate and set it aside.

In the same skillet, add the bok choy, zucchini, snap peas, and carrot. Cook over high heat, stirring frequently, until the vegetables are tender and have softened slightly, approximately 2 minutes. Return the cooked noodles to the skillet along with the chicken mixture. Pour the liquid base into the noodle mixture and cook, stirring constantly, until warmed through, about 2 minutes. Serve hot, garnished with green onions.