Prepare the sauce by whisking together oyster sauce, granulated sugar, low-sodium soy sauce, light sesame oil, chicken broth, and cornstarch in a bowl.

Cook chow mein noodles according to package instructions in boiling water for 3-4 minutes, drain and rinse under cold water.

Heat 2 tablespoons of oil in a wok, add bite-sized chicken strips seasoned with salt, and stir-fry for 5-7 minutes until golden brown.

In the same wok, add remaining oil, sliced carrots, cabbage, and minced garlic, sautéing for 3-4 minutes until softened.

Return cooked chicken and noodles to the wok, pour in the prepared sauce, and toss everything together, stir-frying for 2 minutes.

Garnish with chopped green onions and serve hot.