Begin by slicing your chicken breast or thighs into thin strips. In a bowl, combine the cut chicken with soy sauce, cornstarch, and sesame oil. Allow it to marinate for about 5-10 minutes.

Bring a pot of salted water to a boil, then add your lo mein noodles or spaghetti. Cook according to package directions, usually around 6-8 minutes. Drain the noodles and toss them with sesame oil.

In a mixing bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, chicken broth, and toasted sesame oil. Mix until well combined.

Heat a tablespoon of vegetable oil in a large wok over medium-high heat. Once the oil is shimmering, add the marinated chicken and cook for about 4-5 minutes. Remove and set aside.

In the same pan, add more vegetable oil. Sauté minced garlic and grated ginger for about 30 seconds. Add bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes.

Return the cooked chicken to the pan and pour in the sauce mixture. Simmer for 1-2 minutes.

Add the drained noodles to the skillet and toss everything together to coat the noodles evenly. Continue to heat until everything is hot.

Remove from heat and sprinkle with sliced green onions. Serve immediately.