Step 1

In a bowl, toss the chicken pieces with salt until evenly coated

Step 2

Then, add the cornstarch and 2 tbsp soy sauce to the chicken and mix again until every piece is well-coated.Bring 2 pots of water to a boil (one medium and one large)

Step 3

Add the cornstarch-coated chicken to the medium pot and boil the chicken for 4 minutes

Step 4

Strain it out and set the chicken aside.Add the chow mein noodles to the large pot of boiling water and cook according to package (3 mins) using a colander strain the noodles and set aside the colander

Step 5

If the noodles stick together, rinse under water to separate them before adding them to the pan.Heat 1 tablespoon sesame oil and 2 tablespoons canola oil in a large wok or skillet set over medium high heat.Stir-fry the chicken for 2 minutes and set aside onto a large plate.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the hot pan and cook the veggies along with the garlic and ginger, for 3 minutes, remove the veggies from the pan and set aside with the chicken.In a small bowl mix together the oyster sauce, 3 tablespoons soy sauce, rice vinegar , brown sugar and chili sauce together until fully combined, set aside.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the pan and stir fry the cooked chow mein noodles along with the sauce for 5 minutes on high heat

Step 6

Some pieces will get nice and carmely and crispy

Step 7

Add the veggies and chicken toss to combine

Step 8

Serve warm.