Chicken Lo Mein

Heat canola oil in a large skillet over high heat. Add chicken, minced garlic, grated ginger, and soy sauce. Cook for 4-5 minutes until chicken is browned. Remove chicken from the pan, leaving any liquid or oil in the skillet.
Add mushrooms and onions to the skillet and cook for 3-4 minutes until onions are soft and mushrooms start to brown. Stir in the shredded cabbage and matchstick carrots, cooking for an additional 3 minutes.
In a small bowl, whisk together low-sodium chicken broth, cornstarch, sesame oil, soy sauce, and light brown sugar to make the sauce. Pour the sauce over the vegetable mixture in the skillet and bring to a boil for 1 minute, allowing it to thicken slightly.
Return the cooked chicken to the skillet, tossing everything together until well coated in the sauce and heated through.
Toss the cooked pasta into the skillet with the chicken and vegetable mixture, ensuring everything is evenly combined.

Serve the Chicken Lo Mein hot, garnished with sliced green onions for a pop of color and freshness.