Mix all sauce ingredients, except for the cornstarch. Use 1 tbsp. of the sauce to marinate the chicken (for about 15 minutes) in a bowl.
Stir the cornstarch into the remaining sauce and mix well, until smooth.
For the noodles:
Meanwhile, heat electric skillet to 400ºF. Add 2 tbsp. canola oil. Lay the chow mein noodles out in the electric skillet and cook them about 5 minutes per side, or until crisp and golden.
Reserve the noodles and keep them warm by wrapping them in foil and then a clean kitchen towel.
For the stir-fry:
Turn dial on the electric frying pan to 350ºF and add 1 tbsp. of canola oil. Add garlic and onion, and cook for about 30 seconds, until garlic is fragrant.
Add the chicken and fry until it’s cooked through.
Add the carrots, red bell pepper, bok choy, cabbage and green onions and cook for 1 more minute.
Add chicken broth, water and sauce. Mix well and let it cook for around 2 minutes, or until it thickens.
Place some of the noodles in each dish, top with the stir-fried veggies and sauce and then again with more crunchy noodles. Serve.