Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook according to package directions until al dente, about 4-5 minutes. Drain immediately and rinse under cold water if not using right away.

Heat a large skillet or wok over medium-high heat and pour in the cooking oil. Once the oil shimmers, add the chicken strips in a single layer. Cook undisturbed for 2-3 minutes to develop a golden crust.

Stir the chicken and continue cooking until the internal temperature reaches 165°F and no pink remains, about 5-7 minutes total. Transfer the chicken to a plate and set aside.

In the same pan, add the bell peppers and carrots. Stir frequently for about 3 minutes until the veggies soften but remain crunchy.

In the last 30 seconds of cooking, add the minced garlic and stir constantly until fragrant but not browned.

Return the cooked chicken to the skillet, add the drained lo mein noodles, pour in the soy sauce and sesame oil, then toss everything together for 1-2 minutes until evenly coated and heated through.

If the mixture seems dry, add a tablespoon of water to loosen it.