Bring a medium pot of water to a boil. Add the ramen noodles and cook according to package instructions (usually around 3 minutes). Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, seasoned with salt and pepper. Stir-fry until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
Add remaining 1 tablespoon of oil to the skillet. Sauté minced garlic and ginger for about 30 seconds until fragrant. Add sliced bell pepper and snap peas. Stir-fry for 3-4 minutes until crisp-tender.
Return cooked chicken to the skillet with veggies. Add sweet chili sauce and soy sauce, stirring to coat evenly. Toss in cooked ramen noodles and chopped green onions. Stir-fry for another 1-2 minutes to heat through and blend flavors.
Taste and adjust seasoning with salt and pepper if needed. Serve immediately while hot, garnished with extra green onions if desired.
