Prepare your ingredients. Begin by thinly slicing the boneless, skinless chicken breasts. Don’t forget to chop the bell peppers, julienne the carrots, and get the snap peas ready in bite-sized pieces.

Cook the noodles. Bring a pot of water to a boil and add the chow mein noodles. Cook according to package instructions until they're just tender, usually 3-5 minutes. Drain and drizzle with a little oil to keep them from sticking.

Stir-fry the chicken. In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes until it turns golden brown and cooked through.

Add the vegetables. Toss in the bell peppers, carrots, snap peas, minced garlic, and ginger to the skillet. Stir-fry everything together for another 3-4 minutes until the veggies are vibrant and slightly crisp.

Mix the sauces. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, and cornstarch mixed with water to create a smooth mixture. Pour this savory sauce over the stir-fried chicken and vegetables.

Combine everything. Finally, add the cooked chow mein noodles to the skillet. Toss everything together for an additional minute or two until heated through and well coated with the flavorful sauce.