Cook chicken until golden brown.
In a separate pan heat oil then add ginger and garlic. Stir until garlic turns golden brown.
Add rice wine vinegar, salt, honey and water to the pan, stirring occasionally.
Bring to a boil.
In a small bowl, mix cornstarch and water together until smooth. Add to the sauce, stirring vigorously until the sauce thickens.
Reduce heat to simmer.
Add the chicken to the sauce, and stir to coat.
Serve topped with green onions over noodles.