In a saucepan over medium heat, whisk together ½ cup soy sauce, ¼ cup water, 2 tablespoons mirin, 2 tablespoons brown sugar, 1 tablespoon honey, 2 minced garlic cloves, 1 tablespoon grated ginger, and 1 tablespoon cornstarch mixed with 2 tablespoons of water. Bring this mixture to a gentle simmer, stirring constantly until the sauce thickens, about 5-7 minutes. Set aside.

While the sauce cools, season 1 pound of boneless skinless chicken thighs with salt and pepper. In a bowl, toss the chicken with ¼ cup of the prepared teriyaki sauce. Cover and let it marinate for at least 15 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the marinated chicken and stir-fry for about 5-6 minutes or until fully cooked. Transfer the cooked chicken to a plate and cover to keep warm.

In the same skillet, add a little more oil if needed, and stir-fry 1 sliced onion and 1 cup of julienned carrots for 3-4 minutes until they start to soften. Then add 1 cup of broccoli florets and 1 cup of sliced cabbage, cooking for an additional 2-3 minutes.

Bring a pot of water to a boil. Add 8 ounces of fresh or frozen udon noodles, cooking according to the package instructions until just al dente, usually around 3-5 minutes. Once cooked, drain the noodles and rinse them under cold water.

Return the cooked chicken to the skillet with the vegetables. Add the blanched udon noodles and the remaining teriyaki sauce. Toss everything together, stir-frying for an additional 1-2 minutes until everything is heated through.

Remove the skillet from heat and transfer the Chicken Teriyaki Noodles to serving bowls. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately.