Cut chicken into bite-sized pieces. In a bowl, toss chicken with 2 tbsp soy sauce and 1 tbsp cornstarch; set aside to marinate for 10 minutes.

Cook egg noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking, then set aside.

In a small bowl, whisk together minced garlic, grated ginger, honey, 1/4 cup soy sauce, rice vinegar, sesame oil, brown sugar, and 1/4 cup water. In a separate tiny bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.

Add the remaining 1 tbsp vegetable oil to the skillet. If adding vegetables, add them now and stir-fry for 3-5 minutes until tender-crisp. Add the prepared sauce mixture to the skillet.

Bring the sauce to a simmer, then stir in the cornstarch slurry. Cook, stirring continuously, until the sauce thickens to your desired consistency.

Return the cooked chicken and noodles to the skillet with the thickened sauce. Toss everything together until the chicken and noodles are thoroughly coated.

Serve immediately, garnished with sliced green onions and sesame seeds.