In a small bowl, whisk together the soy sauce, teriyaki sauce, honey, rice vinegar, grated ginger, and minced garlic. Set the sauce aside
Cook the noodles according to the package instructions. Drain and set aside
In a large skillet, heat 1 tbsp of vegetable oil over medium-high heat. Add the thinly sliced chicken to the skillet and stir-fry until it's cooked through and no longer pink, about 5-7 mins. Remove the cooked chicken from the skillet and set aside
Add the remaining oil to the skillet. Add the stir-fry vegetables and stir-fry for 3-5 minutes or until they are tender-crisp. Return the cooked chicken to the skillet with the vegetables
Pour the prepared teriyaki sauce over the chicken and vegetables. Stir and cook for another 2-3 minutes to heat the sauce and combine everything
Add the cooked and drained noodles to the skillet and toss with the chicken, vegetables, and teriyaki sauce. Cook for an additional 2-3 mins to heat the noodles through and coat them with the sauce. Garnish with sesame seeds and green onions
