In a small mixing bowl, whisk together the oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and granulated sugar. Stir until smooth and set aside.

Cook the chow mein noodles according to package instructions until al dente. Drain and rinse with cold water. Set aside.

Heat 3 tablespoons of oil in a large skillet or wok over high heat. Add the chicken pieces and minced garlic, cooking for 5–7 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the julienned carrots and shredded cabbage. Stir-fry for 3–4 minutes until the vegetables are tender but still slightly crunchy.

Add the cooked chicken and noodles to the skillet with the vegetables, then pour the prepared sauce over everything. Toss to coat evenly and cook for 2 more minutes.

Garnish with chopped green onions and serve immediately while hot.