Marinate the Chicken:

• In a bowl, combine the diced chicken, 1 teaspoon of garlic powder, 1/2 teaspoon of ground ginger, 1/2 teaspoon of onion powder, and 2 tablespoons of soy sauce. Toss the chicken to coat evenly. Let it marinate for at least 15 minutes, or refrigerate for up to 1 hour for a more intense flavor.

2. Cook the Noodles:

• Boil a large pot of water. Cook the chow mein noodles according to the package instructions until they are al dente. Drain the noodles, rinse them with cold water, and set them aside.

3. Sauté the Chicken:

• Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

4. Prepare the Sauce:

• In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic, and sauté for about 1 minute until fragrant.
• Stir in the remaining 1 teaspoon of garlic powder, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of onion powder. Cook for another minute.
• Add 1 cup of chicken broth, 1 tablespoon of hoisin sauce, 1 tablespoon of sriracha sauce, and 1 tablespoon of soy sauce to the skillet. Stir well to combine and bring the sauce to a simmer. Let it simmer for 2-3 minutes to thicken slightly.

5. Combine and Serve:

• Return the cooked chicken to the skillet with the sauce and stir to coat the chicken thoroughly. Allow it to simmer for another 2-3 minutes to heat through.
• Add the cooked chow mein noodles to the skillet and toss them in the sauce until they are well coated and heated.

6. Garnish and Serve:

• Season the dish with salt and pepper to taste. If you like it spicier, you can add more sriracha sauce.
• Serve the garlic chicken and noodles hot, garnished with chopped green onions and sesame seeds if desired.