Prepare the Noodles: Cook the ramen noodles according to package directions, but for 1 minute less than instructed to ensure they are al dente. Drain immediately and rinse with cold water to stop the cooking process. Set aside.

Make the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, and cornstarch. Set aside.

Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until golden brown and cooked through, about 3-4 minutes. Remove the chicken from the skillet and set it aside.

Sauté the Vegetables: Add the broccoli, bell peppers, and carrots to the same skillet. Stir-fry for 4-5 minutes, until they are tender-crisp.

Combine Everything: Return the cooked chicken to the skillet with the vegetables. Add the drained ramen noodles. Give the sauce a final whisk and pour it over everything in the skillet.

Toss and Serve: Gently toss everything together until the sauce has thickened and everything is evenly coated. This should only take 1-2 minutes. Serve immediately, garnished with sesame seeds and green onions if desired.