Chow Mein with Chicken and Vegetables

Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat.

Cover and refrigerate for at least 20 minutes.

Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.

Bring a large pot of water to a boil.

Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes.

Drain and rinse with cold water.

Heat vegetable oil in a large skillet.

Cook and garlic in hot oil for 30 seconds; add marinated chicken.

Cook and stir until browned and no longer pink in the center, 5 to 6 minutes.

Remove chicken mixture to a plate.

Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes.

Return noodles and chicken mixture to the skillet.

Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes.

Serve garnished with green onions.