Begin by cooking the udon noodles according to the package instructions, typically boiling them in a pot of water for 5-7 minutes until tender but firm. Once cooked, drain the noodles and rinse them briefly under cold water to stop the cooking process. Set them aside.

In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat until shimmering, add the sliced boneless chicken breast and sauté for 5-7 minutes, until browned and no longer pink. Remove from the skillet and set aside.

Using the same skillet, add more sesame oil if needed, then toss in the sliced bell peppers and julienned carrots. Stir-fry for about 3-4 minutes until they begin to soften but retain some crunch.

Return the cooked chicken to the skillet with vegetables, and add the udon noodles. Pour in 3 tablespoons of soy sauce and 1/4 cup of vegetable broth, stirring thoroughly. Continue cooking for another 2-3 minutes.

During the last minute of cooking, add 2 minced garlic cloves, stirring well until fragrant. Remove from heat and sprinkle chopped green onions on top.

Plate your delicious Yaki Udon while hot. Offer additional soy sauce on the side.