Start by slicing the boneless chicken breasts into thin strips.

Boil salted water in a large pot, then cook the chow mein noodles according to the package instructions until they’re al dente. Drain and set aside.

Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and sauté for about 5 minutes.

Toss in the chopped mixed vegetables and minced garlic. Stir-fry for about 3 minutes.

Pour in the low-sodium soy sauce and oyster sauce. Let everything simmer for an additional 2 minutes.

Finally, add the cooked chow mein noodles into the skillet. Gently toss everything together.