Cut chicken into bite-sized pieces about 1-inch cubes. Slice bell pepper into thin strips. Trim snap peas. Mince garlic and grate fresh ginger. Slice green onions, keeping white and green parts separate. Have everything ready before you start cooking because this moves fast.

Bring a large pot of water to boil. Cook rice noodles or egg noodles according to package directions until al dente. Rice noodles usually take 4-6 minutes, egg noodles 6-8 minutes. Drain and rinse with cold water to stop cooking. Toss with a tiny bit of oil to prevent sticking. Set aside.

In a mixing bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Add sriracha or chili flakes for heat. In a small separate bowl, mix cornstarch with water to create a smooth slurry with no lumps. Add cornstarch slurry to the sauce and whisk until completely combined. Set sauce aside.

Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering. Add chicken pieces in a single layer without crowding. Cook 2-3 minutes without moving until golden brown on bottom. Flip and cook another 2 minutes until cooked through to 165°F. Remove chicken to a plate. Cook in batches if needed.

Add remaining 1 tablespoon oil to the same pan. Toss in minced garlic, grated ginger, and white parts of green onions. Stir constantly for 30 seconds until fragrant but not burned. Add sliced bell pepper and snap peas. Stir fry for 2-3 minutes over high heat until vegetables are crisp-tender but still have crunch.

Add cooked chicken back to the pan with the vegetables. Toss everything together over high heat for 30 seconds to combine flavors and heat through completely.

Add the cooked noodles to the pan with chicken and vegetables. Use tongs to separate any noodles that stuck together. Toss everything to combine and distribute evenly throughout the pan.

Pour the sticky sauce over the noodles, chicken, and vegetables. Toss constantly over high heat for 1-2 minutes. The sauce will thicken and become glossy as the cornstarch activates. Keep tossing until every noodle is coated and the sauce clings instead of pooling at the bottom.

Add green parts of sliced green onions and toss one more time. Remove from heat immediately so the noodles don't overcook. The residual heat will finish cooking everything perfectly.

Transfer sticky chicken noodles to serving bowls. Garnish generously with sesame seeds. Add extra chili oil or sriracha if you want more heat. Serve immediately while hot and glossy for best texture and flavor.