Marinate the chicken by combining with soy sauce, cornstarch, sesame oil, ground ginger, garlic powder, and a pinch of white pepper. Refrigerate for at least 30 minutes.

Cook the lo mein noodles in boiling water until al dente, about 5-7 minutes. Drain and toss with sesame oil.

Prepare the sauce by whisking together soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, brown sugar, and cornstarch. Add a few tablespoons of chicken broth.

Stir-fry the marinated chicken in a heated wok with vegetable oil for 5-7 minutes until fully cooked.

In the same wok, stir-fry the minced garlic, ginger, and mixed vegetables for 3-5 minutes.

Combine the chicken, sauce, and noodles in the wok, tossing everything together for 2-3 minutes to heat through.

Serve immediately, garnishing with green onions and optional sesame seeds or chili oil.