Add the oil to a cast iron skillet or to the insert of your slow cooker if it is stovetop safe. Place the oiled pan over medium heat on the stove. Add the chicken and sprinkle with ginger, salt and pepper. Cook until browned on all sides. Meanwhile, whisk together the brown sugar, liquid amines, cornstarch, rice vinegar, and water. Add this mixture to the chicken and cook until thickened, stirring constantly. Then, remove from heat. If using a cast iron pan, transfer the chicken to the slow cooker. If you used your slow cooker liner on the stove, then place that in the slow cooker shell. Place the lid on the slow cooker, and turn the heat to low. Cook for 2 - 4 hours, or until chicken is very tender and completely cooked through and sauce is thickened. This will depend on your individual slow cooker as some cook hotter or cooler than others. Add the veggies to the slow cooker and if needed, add additional water if the sauce has become too thick. Alternatively, if it is too thin you can add additional cornstarch by whisking in 1 teaspoon at a time until desired thickness is achieved. Cook on high until the veggies are tender. Meanwhile, prepare the rice noodles according to package instructions. When the rice noodles are done cooking and the veggies are tender, transfer them to the noodles to the slow cooker. Stir until well coated with the sauce. Divide into 4 - 6 bowls, sprinkle with sesame seeds for garnish and serve.