In a small bowl, combine chicken broth, bourbon (or water), oyster sauce, sugar, soy sauce, and salt.

Divide the broth mixture; reserve a portion for later use and marinate the chicken strips in the remaining portion.

Cook lo mein noodles according to package directions, omitting salt. Drain and keep warm.

Heat vegetable oil in a large nonstick skillet.

Add the marinated chicken and stir-fry until cooked through. Remove from the skillet and keep warm.

Add more vegetable oil to the skillet.

Stir-fry broccoli florets, sliced carrots, green onions, quartered cremini mushrooms, and thawed sugar snap peas until crisp-tender.

Return the cooked chicken to the skillet.

Pour the reserved broth mixture over the chicken and vegetables.

Cover and cook for a few minutes until heated through.

Serve the stir-fry over the cooked lo mein noodles.