To make this chow mein, start by preparing the chicken. Cut the chicken breast into thin slices and add them to a large bowl. Pour the dark soy sauce on top, then whisk together the arrowroot or cornstarch with water to create a slurry and pour it over the chicken as well. Toss everything together to coat the chicken well, then set it aside to marinate while you prepare everything else.

Next, bring a large pot of water to a boil and cook the linguine until al dente, according to the package directions. Drain the noodles and set them aside.

While the pasta cooks, prepare the sauce. Add the dark soy sauce, low sodium soy sauce, maple syrup, oyster sauce, and water to a small bowl. Whisk everything together until fully combined, then set the sauce aside.

Now it's time to chop the veggies! Trim and cut the green onions, thinly slice the bell pepper and carrots, shred the cabbage, and have the bean sprouts ready to go. Having everything prepped before you start cooking is key for a stir fry — once the pan is hot, things move fast!

Heat a large non-stick skillet over medium heat and add 1 tablespoon of avocado oil. Once the pan is hot, add the marinated chicken and cook it through, then transfer it to a plate and set it aside.

Add the remaining 2 tablespoons of avocado oil to the same pan, then add the ginger and garlic. Sauté for about 1 minute, until fragrant, then add in the green onions, bell pepper, and carrots. Continue cooking for about 4-5 minutes, until the veggies begin to soften. Then, add in the cabbage and bean sprouts and continue stirring.

Add the cooked noodles to the pan and toss everything together well. Then, pour the sauce over the top and toss again until every noodle and veggie is fully coated. Finally, add the cooked chicken and any juices back into the pan and toss one more time. Once everything is coated and well combined, remove the pan from the heat.

Serve the chow mein hot, garnished with a sprinkle of sesame seeds, and enjoy!