Begin by boiling a medium pot of salted water. Cook the noodles according to package instructions until al dente, typically around 6-8 minutes.

Drain them thoroughly and toss with a little oil to prevent sticking, then set aside.

If your chicken isn't already cut, slice it into uniform bite-sized pieces (about 1-inch chunks). Toss the chicken in a bowl with 2 tablespoons of cornstarch until each piece is evenly coated.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Carefully add the cornstarch-coated chicken in a single layer, ensuring you don’t overcrowd the pan.

Cook for 4-5 minutes on each side until golden brown and thoroughly cooked (internal temperature of 165°F). Remove the chicken and set aside on a plate.

In the same skillet, add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant but avoid browning them—watch closely to prevent burning.

Next, stir in the soy sauce, honey, and red chili flakes if you’re using them. Allow this mixture to cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon.

For a thicker sauce, whisk together another 1-2 teaspoons of cornstarch with equal parts water and stir into the bubbling mixture.

Return the cooked chicken to the skillet, tossing it for about 1 minute until every piece is generously coated in the sticky sauce.

Finally, add the cooked noodles to the skillet. Toss everything thoroughly for another minute until the noodles are heated through and coated with the sauce.

Remove from heat and before serving, sprinkle with chopped green onions and sesame seeds.