Before starting, wash and dry all produce. Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat. While water comes to a boil, thinly slice green onions, keeping green and white parts separate. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to a medium bowl. Season with salt and pepper. Add half the cornstarch, half the soy sauce and 1/4 tsp sugar (dbl for 4 ppl), then stir to coat.

Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Drain noodles using a colander, then rinse under cold water until noodles are cool. Leave noodles in colander to drain.

While noodles cook, combine remaining cornstarch, remaining soy sauce, oyster sauce, half the sesame oil, 2 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) in a small bowl.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) and remaining sesame oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.\*\*

Add white parts of green onions and garlic to the pan with chicken. Cook, stirring constantly, until fragrant, 30 sec. Add coleslaw cabbage mix. Season with salt. Cook, stirring often, until veggies soften slightly, 1-2 min.

Stir sauce in small bowl to reincorporate cornstarch. Add sauce to the pan with chicken and veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add noodles. Season with pepper, then toss to combine. Divide noodles between plates. Sprinkle remaining green onions over top.