Prep the sauce: In a bowl, whisk soy sauce, mirin, brown sugar, honey, cornstarch, and water until smooth. Set aside. This lets the cornstarch hydrate so the sauce thickens evenly.

Cook the ramen: Boil the noodles in salted water for 1 to 2 minutes less than package directions. You want them slightly undercooked. Drain, rinse briefly under cool water, and toss with a splash of oil to prevent sticking.

Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and let it get hot until shimmering.

Cook the chicken: Pat chicken dry and season with a pinch of salt and pepper. Add to the hot pan in an even layer. Cook without moving for 2 to 3 minutes to get some color, then stir-fry until cooked through, about 4 to 5 more minutes. Transfer to a plate.

Stir-fry the veggies: Add the remaining 1 tablespoon of oil to the same pan. Toss in broccoli, carrot, bell pepper, and the white parts of the green onions. Stir-fry for 3 to 4 minutes until crisp-tender. If needed, add a tablespoon of water and cover for 30 seconds to steam the broccoli.

Add aromatics: Push veggies to the sides. Add garlic and ginger to the center. Stir for 30 seconds until fragrant, then mix everything together.

Bring it together: Return chicken and any juices to the pan. Add the drained ramen noodles and pour in the teriyaki sauce. Toss with tongs for 1 to 2 minutes over medium-high heat until the sauce thickens and coats everything.

Finish and serve: Turn off the heat. Drizzle in sesame oil, toss, and taste. Adjust with a splash of soy for salt, a pinch of sugar for sweetness, or a squeeze of lime for brightness. Top with green onion greens and sesame seeds. Add heat if you like.