Step 1

In a large measuring cup, whisk together the cornstarch and soy sauce until smooth. Whisk in the oyster sauce, rice wine vinegar, honey, hot sauce (if using), sesame oil, and black pepper.

Step 2

Add the chicken to a large bowl and spoon in 3 tablespoons of sauce, tossing to combine.

Step 3

In a large skillet, heat the oil over high heat. Add the onion, bell pepper, and mushrooms, cooking until tender and golden, 3 to 5 minutes. Stir in the chicken and cook, stirring constantly, for 1 minute. Stir in the carrots, snow peas, bok choy, and garlic, and continue cooking until the vegetables are tender, 2 minutes. Add the noodles, sauce, and ¼ cup water. Use tongs to toss the noodles with the vegetables and chicken. Add the green onion and bean sprouts. Toss the mixture until everything is well combined and the noodles are coated with sauce, about 2 minutes.

Step 4

Serve hot with extra green onions.