Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, water, brown sugar, honey, garlic, and ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens. Set aside.

Cook the noodles: Bring a large pot of water to a boil and cook your noodles according to package directions. Drain and set aside, tossing with a tiny bit of oil to prevent sticking.

Season and cook the chicken: Pat the chicken pieces dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.

Cook the vegetables: In the same pan, add the remaining tablespoon of oil. Toss in your vegetables and stir-fry for 3-4 minutes until they're tender-crisp. You want them to still have a bit of crunch.

Combine everything: Return the chicken to the pan with the vegetables. Add the cooked noodles and pour the teriyaki sauce over everything. Toss everything together for 2-3 minutes, making sure the sauce coats all the ingredients evenly.

Serve: Transfer to serving bowls, garnish with sliced green onions and sesame seeds, and enjoy immediately while it's hot!