In a small bowl, whisk together chicken stock (or water), soy sauce, oyster sauce, sriracha, grated garlic, grated ginger, and cornstarch until smooth; set aside.
Bring a large saucepan of water to a boil and cook the ramen noodles according to package directions; drain and rinse under cold water to stop cooking, then set aside.
Heat a large skillet over medium heat and add the toasted sesame oil.
Add the ground chicken and cook, breaking it up with a spatula, for 3–4 minutes until it is no longer pink and just starting to turn pale golden.
Add the diced onion and carrots to the skillet and cook with the chicken, stirring, for about 4–5 minutes until the carrots are tender-crisp and the chicken begins to brown.
Reduce heat to medium-low, whisk the sauce again if needed, and pour it into the skillet; stir to combine.
Add the snap peas and cooked ramen noodles, tossing everything until the sauce evenly coats the chicken, vegetables, and noodles and the snap peas are heated through.
Remove from heat, stir in the sliced green onions, and serve immediately garnished with sesame seeds.
