In a small mixing bowl, whisk together the oyster sauce, granulated sugar, light sesame oil, low sodium soy sauce, chicken broth, and cornstarch until well combined. Set it aside while you prepare the other ingredients.

Cook your chow mein noodles according to the package instructions. Once they are cooked al dente, drain them and rinse with cold water.

Heat a large wok or pan over medium heat and add oil. Cut your chicken breasts into bite-sized strips and add them to the hot oil. Cook until golden brown and fully cooked through, about 5-7 minutes. Remove from the pan and set aside.

In the same pan, add the julienned carrots, shredded cabbage, and pressed garlic. Sauté for a few minutes until the vegetables are slightly softened.

Add the cooked chicken strips and drained noodles back into the pan with the sautéed vegetables. Pour your prepared sauce over all ingredients and continue cooking for another 2 minutes. Toss everything gently.

Garnish your chow mein with chopped green onions and serve hot.