Gather your ingredients and chop the vegetables as directed.

In a bowl, combine the dark and light soy sauces, oyster sauce, sesame oil, sugar or honey, ginger, and sriracha.

Mix well until combined. Set aside until ready to use.

Heat 1 teaspoon sesame oil in a large wok or skillet over medium-high heat.

Season the chicken with salt and pepper.

Sauté the chicken for 3-4 minutes, or until fully cooked. Set the chicken aside.

To stir-fry the vegetables, heat 1 tablespoon sesame oil in the same wok over medium-high heat.

Add the cabbage, bell pepper, mushrooms, and carrot. Stir-fry for 5-6 minutes until softened.

Add the snow peas,

Add the spinach and garlic. Cook, stirring, for another 2-3 minutes until softened.

Return the cooked chicken to the wok,

Add the reserved lo mein sauce to the wok.

Stir well to combine.

While the vegetables were cooking, cook the lo mein noodles according to package directions (about 3-4 minutes), then drain. Now add the noodles to the wok.

Toss everything together until evenly coated and heated through, then serve.