Make the sauce by combining 2 tablespoons soy sauce, apricot jam, garlic, brown sugar, sesame oil, vinegar, and corn starch in a small bowl. Set aside for later.
Cut chicken breasts into about ½ inch strips and toss in 2 tablespoons of soy sauce.
Cook linguine noodles per the package instructions until "Al-dente" or just barely tender.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add the chicken to the pan and cook, stirring frequently until chicken is just cooked through and transfer into a separate bowl.
Heat an additional tablespoon of oil in the skillet and add vegetables and water chestnuts. Stir-fry by moving the vegetables around the pan quickly, until they are just tender.
When veggies are done, add the chicken and noodles to the pan. Pour the sauce mixture over the entire pan, stir to combine, and cook for 2 minutes more. Remove from heat and serve.