In small bowl, mix dressing ingredients; set aside.
In wok or 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add bell pepper, carrot and green onions; cook and stir 3 minutes. Add chicken; cook and stir 1 to 2 minutes or until chicken is hot and vegetables are crisp-tender. Add cabbage; cook and stir 1 to 2 minutes longer or until cabbage is slightly wilted.
Remove wok from heat. Pour dressing over slaw; toss to coat. Divide slaw evenly onto individual serving bowls or plates. Sprinkle with chow mein noodles.