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PdfToss chicken strips with 1 tsp of cornstarch, 1 tsp of soy sauce and 1 tsp of vegetable oil before cooking.
In a small mixing bowl, use a whisk to combine oyster sauce, sugar, soy sauce, sesame oil, white pepper, chicken broth and 1.5 tbsp cornstarch. Set aside.
Cook your noodles according to package instructions then drain 2 minutes early, rinse with cold water and toss with a little oil and set aside.
Heat a large wok or pan with 1 tbsp oil over medium-high to high heat. Sear chicken breasts for 2 minutes without moving until golden brown. Remove strips and set aside.
Lower heat to medium, add 1 tbsp oil and add garlic and ginger and stir-fry them for 5-10 seconds until fragrant.
Add carrots, cabbage and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
Add chicken and noodles back into the pan. Then crank heat up to high and pour sauce over the top and continue cooking all the ingredients together for another 2 minutes. Stir quickly and constantly so sauce emulsifies, thickens and creates a glaze.
Garnish your chow mein with chopped green onions during the last 30 seconds and serve the noodles straight from the pan and piping hot!