Start by prepping your workspace. Clear off your countertop and gather all your tools—knife, cutting board, and mixing bowls. Chop your vegetables into bite-sized pieces, and cut the chicken breasts into strips.

Bring a large pot of water to a boil. Add the Lo Mein noodles and cook them according to the package instructions until they are al dente. Once cooked, drain the noodles and set them aside.

In a large skillet or wok, heat your sesame oil over medium-high heat. Once hot, add the chopped chicken strips and sauté for about 6-8 minutes, stirring frequently until the chicken is golden brown and cooked through.

Remove the cooked chicken from the skillet and set it aside.

In the same skillet, add a splash of oil if necessary. Toss in the chopped bell peppers, sliced carrots, and green onions. Stir-fry these colorful veggies for about 3-4 minutes until tender but still crisp.

Return the sautéed chicken to the skillet with the vegetables and stir to combine.

Add the cooked Lo Mein noodles to the skillet and gently mix everything together.

Pour in the low-sodium soy sauce and add the minced garlic. Toss everything to ensure the noodles and chicken are evenly coated.

Once everything is combined and heated through, transfer your Chicken Lo Mein to plates or bowls and enjoy hot. Optionally, drizzle some extra soy sauce on top or garnish with additional green onions.