In a bowl, toss the sliced chicken with soy sauce, sesame oil, and cornstarch. Let it sit while you prep the other ingredients for 10-15 minutes.

Boil the noodles according to package instructions, then drain and rinse under cold water to prevent sticking. Set aside.

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, honey, vinegar, water, and cornstarch. Set aside.

Heat a skillet or wok over medium heat and add a bit of oil. Sauté the minced garlic for 30 seconds until fragrant—but not browned.

Pour in the sauce mixture and bring to a simmer. Stir frequently as it thickens into a sticky, glossy glaze for about 2-3 minutes.

In another skillet or wok, heat oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes.

Add broccoli and carrots, and stir-fry for another 2-3 minutes until just tender.

Add the cooked noodles to the chicken and vegetables. Pour the sticky garlic sauce over the top and toss everything together until evenly coated.

Top with green onions and a sprinkle of sesame seeds if desired. Serve hot.