Begin by heating a large skillet or wok over medium-high heat. Add enough vegetable oil to coat the bottom (about 2 tablespoons). Wait until the oil shimmers slightly.

Once the oil is hot, add the thinly sliced chicken breasts to the skillet. Stir-fry for about 4-5 minutes until fully cooked.

Carefully remove the chicken from the skillet and set aside on a plate, leaving the remaining oil in the skillet.

In the same skillet, add the chopped onion and stir-fry for about 2 minutes until softened.

Next, toss in the red and yellow bell peppers. Stir-fry for an additional 2-3 minutes until slightly tender.

Add the julienned carrots to the skillet, and continue stir-frying for about 2 minutes.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Pour over vegetables.

Allow the vegetable mixture to simmer for about 1 minute.

Add a splash of water and mix cornstarch with a little water to create a slurry. Slowly add to the skillet while stirring.

Return the cooked chicken to the skillet, tossing everything together to combine. Cook for another 1-2 minutes.

While the chicken and veggies are melding, cook the rice noodles according to the package instructions, about 5-7 minutes. Drain and toss with sesame oil.

Add the cooked rice noodles to the skillet and gently toss everything together for 2-3 minutes.

Finally, sprinkle sesame seeds and sliced green onions over the top before serving.