Heat cooking oil in a medium non-stick pan over medium high heat. Add chicken in a single layer and allow to cook undisturbed for 2 minutes. Flip the chicken over and cook for 2 minutes more until lightly brown on each side.
Add soy sauce to the pan. Cook for 1-2 minutes. Add sugar and stir a few times.
Add sake to the pan and cook for 1 minute, stirring constantly.
Cook chicken for another 1-2 minutes, stirring occasionally, until fully cooked.
Remove chicken from the heat. Add sesame seeds and stir to coat.
Put chicken onto a plate and set aside.
Add chicken broth to a medium saucepan. Heat on high until boiling.
Add glass noodles to the broth. Reduce heat to low. Cook for 3-4 minutes until noodles are almost transparent. They should be chewy and no longer hard.
Remove from heat and add sesame oil. Stir well.
Divide noodles and soup between 2 large bowls. Top each bowl with chicken, broccoli, carrots, beanspouts, and sliced scallions. Enjoy immediately!
Notes
You'll want to eat this dish as soon as it's finished cooking. The longer the noodles sit in the broth, the more of the liquid they will absorb. If you do end up with leftovers, be sure to add a bit of extra broth when you reheat it.
You can use either regular sesame oil in the broth or hot sesame oil, if you want a bit of heat.
Glass noodles can be found in Asian grocery stores and may also be called bean thread noodles or cellophane noodles.
Recipe by A Bite of Inspiration at https://abiteofinspiration.com/2017/02/14/spa-chicken-glass-noodle-bowl/