Cook the chow mein noodles in a large pot of boiling water according to package directions, reducing the cooking time by 1 minute. Drain, rinse under cold water, drain well, and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Place the chicken strips in a bowl and season with salt and black pepper. Add 1 tablespoon soy sauce and the grated ginger, then toss to coat and let marinate for 5 minutes at room temperature.

Heat a large wok or wide skillet over high heat. Add 2 tablespoons vegetable oil and swirl to coat the pan. Add the chicken in an even layer and cook for 4 to 5 minutes, stirring occasionally, until well browned on the outside and cooked through. Transfer the chicken to a plate, leaving the browned bits in the pan.

Return the wok to medium high heat and add the remaining 1 tablespoon vegetable oil. Add the minced garlic and stir fry for 20 to 30 seconds, just until fragrant, without letting it brown.

Add the carrot matchsticks, red bell pepper, and yellow bell pepper to the pan. Stir fry for 3 to 4 minutes, until the vegetables soften slightly but remain crisp tender.

Return the cooked chicken and any juices from the plate to the pan. Add the bean sprouts and cooked noodles.

Pour in the remaining 2 tablespoons soy sauce, the oyster sauce, and the sesame oil. Using tongs or two spatulas, toss everything together for 2 to 3 minutes over medium high heat until the noodles are heated through and evenly coated and the sauce lightly glazes all ingredients.

Taste and adjust seasoning with a little extra soy sauce if needed. Remove from heat, sprinkle with sliced green onions, and serve immediately while hot.