Whisk together the chicken stock, soy sauce, oyster sauce, sriracha, garlic, ginger, and cornstarch.

Set aside until ready to use. 

Bring a large saucepan of water to a boil.

Add the ramen noodles and cook according to the package directions.

Drain the noodles and rinse them under cold water. 

Heat a large skillet over medium heat.

Add the sesame oil and ground chicken. Cook the chicken, breaking it up as you stir, for 3-4 minutes or just until it begins to turn pale white and no longer pink. 

Next, add the onion and carrots. Stir and cook the vegetables with the chicken for an additional 4-5 minutes, or until the carrots are tender and the chicken is beginning to crisp. 

Reduce the heat to medium-low and add the sauce to the chicken (if the cornstarch settles to the bottom, whisk the sauce before adding it to the pan).

Add the snap peas and ramen noodles. Stir until the sauce evenly coats the chicken, vegetables, and noodles. 

Remove the pan from the heat and add the green onion. Serve immediately, garnished with sesame seeds. 

Store any leftover ramen in an airtight container in the fridge.