1. Take 1 lb of boneless skinless chicken thighs. Add 1/2 tsp of salt and 1/2 tsp of black pepper. Mix well.

2. Preparing the sauce for the chicken and the veggies: In a bowl, take 2 Tbsp of light soy sauce, 2 Tbsp of dark soy sauce, 2 Tbsp of Oyster sauce, 1 Tbsp of sesame oil, 1 tsp of chili garlic sauce, 2 Tbsp Mirin or rice wine vinegar, and 2 tsp of brown sugar (optional). Mix everything well. 

3. Pour half of the sauce into the chicken. Save the other half of the sauce to add to the veggies.

4. Mix the sauce and the chicken and marinate for 30 minutes.

5. In a pan, take 3 quarts of water and add 6 oz. of Chow Mein noodles. Follow the package instructions and cook accordingly.

6. Place the noodles on a sheet pan and spray oil so that the noodles do not dry out.

7. In a pan, take 1 Tbsp of oil and add the cooked marinated chicken. Cook the chicken for about 8 minutes or until the chicken is cooked. Set the chicken aside until ready to use.

8. In a wok, take 2 Tbsp of oil and add 1 Tbsp of grated ginger. Saute for few seconds.

9. Add one medium diced onion, 1 cup carrots, 1 cup sugar snap peas, 1 cup red bell pepper, and 1 cup bok choy. Sauté the veggies for 1 minute.

10. Add the reserved sauce to the veggies and cook for few seconds.

11. Now add the cooked chicken to the veggies and saute for two more minutes.

12. Add the cooked chow mein noodles and toss to combine everything well. 

13. Add 1 cup of bean sprouts, 1/2 cup of scallions/green onions, and 1/2 cup of cilantro. 

14. Mix everything and serve hot!