Begin by gathering your ingredients. Slice the chicken breast into bite-sized pieces and prepare any vegetables you choose, such as bell peppers, broccoli, and carrots. Simultaneously, bring a pot of water to boil and cook your egg noodles al dente according to package instructions, usually 4 to 6 minutes, then drain and set aside in a bowl.

In a mixing bowl, combine the sliced chicken with 1/2 cup of soy sauce, 2 tablespoons of honey, and 5 minced garlic cloves. Toss to evenly coat the chicken, then let it marinate for 15 to 30 minutes.

While the chicken marinates, whisk together a sticky sauce using 1/2 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 5 minced garlic cloves, 1 tablespoon of cornstarch, and 1/4 cup of water or broth in a bowl until smooth.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces and stir-fry for about 4 to 5 minutes until golden brown and cooked through.

In the same wok or skillet, add your prepared vegetables. Stir-fry them over medium-high heat for about 2 to 3 minutes until they become crisp-tender.

Return the cooked chicken to the skillet along with your pre-cooked noodles. Gradually pour in the prepared sticky sauce as you toss everything together for 1 to 2 minutes.

Plate the Sticky Garlic Chicken Noodles onto serving dishes, garnishing with sesame seeds, sliced scallions, or chili flakes for an extra kick.