Chop the chicken into bite-sized pieces and slice your bell peppers and carrots.

Boil a pot of salted water and cook the lo mein noodles until al dente, about 3-5 minutes, then drain and set aside.

In a large skillet, heat oil over medium-high heat, add the chicken and cook for about 5-7 minutes until golden brown.

Add minced garlic, bell peppers, and carrots into the skillet and cook for another minute.

Whisk together soy sauce, sesame oil, and cornstarch mixture; pour over chicken and veggies, ensuring everything is well-coated.

Toss in the cooked lo mein noodles and stir gently until everything is evenly coated and heated through, about 1-2 minutes.