Make the Sauce: In a small bowl, whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. While whisking, slowly pour in the cornstarch slurry until smooth. Set aside.

Prep the Chicken: Add chicken to a bowl and pour in ¼ cup of the teriyaki sauce. Toss to coat. If time allows, cover and marinate for 15 minutes in the fridge for extra flavor. (If not, skip it—still delicious.)

Cook the Chicken: Heat avocado oil in a large wok or skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Transfer to a plate and set aside.

Stir-Fry the Veggies: In the same pan, add the stir-fry veggies. Cook for 2–3 minutes, just until they begin to soften.

Bring It All Together: Pour in the remaining teriyaki sauce and let it simmer for a few minutes until thickened and glossy. (If you prefer it thicker, whisk up a quick extra cornstarch slurry and add it in.)

Finish & Serve: Toss in the noodles and allow to cook for a couple minutes (mine usually only need 2 minutes). Add the cooked chicken to the pan. Toss everything together until evenly coated and heated through, 1–2 minutes.

Serve warm, garnished with sliced green onions and sesame seeds if you’re feeling fancy.