• Before starting, wash and dry all produce.
• To a large pot, add 10 cups hot water. Cover and bring to a boil over high heat. 
• While water comes to a boil, thinly slice 2 tbsp (4 tbsp) green onion tops.
• Cut remaining green onions into 1-inch pieces.
• Core, then cut pepper into 1/4-inch strips.
• Cut bok choy into 1-inch pieces.
• Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
• In a large bowl, combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup (1/2 cup) water. 

• Add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender.
• Using a colander, drain, then rinse noodles under cold water, tossing to separate, until cool.
• Leave noodles in the colander to drain.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
• When the pan is hot, add half the sesame oil, then chicken.
• Cook for 4-5 min, stirring occasionally, until golden and cooked through.** 
• To the large bowl with sauce mixture, transfer chicken, then toss to coat.

• Reheat the same pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, remaining sesame oil, green onion pieces and ginger. Cook for 30 sec, stirring constantly, until fragrant.
• Add peppers and bok choy. Season with salt and pepper.
• Cook for 1-2 min, stirring often, until veggies soften slightly.

• Add chicken and sauce to the pan with veggies. Bring sauce to a simmer.
• Once simmering, cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
• Add noodles. Season with pepper.
• Cook for 2-3 min, tossing constantly, until noodles are warmed through and coated.

• Divide noodles between bowls.
• Sprinkle with sliced green onion tops and cashews.

If you've opted to get organic chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.