In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside.

In the same skillet, add the broccoli, red bell pepper, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

While the vegetables are cooking, in a small bowl, mix together the teriyaki sauce, soy sauce, sesame oil, minced garlic, and minced ginger.

Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables, stirring to combine.

Add the cooked egg noodles to the skillet, tossing everything together until the noodles are heated through and evenly coated with the sauce.

Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve immediately.