In a small mixing bowl, combine the soy sauces, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white pepper. Whisk them together until well mixed and set aside.
Next, take a 3 to 4-quart saucepan and bring 6 cups of water to a low boil over medium-high heat. Toss in the ramen noodles, cooking them for just 1 to 2 minutes until they soften. Once they’re ready, drain and rinse in cold water, setting them aside.
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Add the diced chicken breast and let it cook for 4 to 5 minutes until nice and golden. Remove the chicken and set it aside.
In the same skillet, pour in the remaining 2 tablespoons of vegetable oil. Add the diced bell pepper, mushrooms, and onions. Sauté them for 2 to 3 minutes until they start to soften.
It’s time to bring in the broccoli! Add it to the skillet and sauté until that lovely green color shines.
Stir in the minced garlic and grated ginger, cooking for just 1 minute to release their fragrant essence.
Now, return the cooked chicken to the skillet and mix well with the vibrant vegetables.
Don’t forget the noodles! Add the cooked ramen to your skillet.
Pour the delightful sauce over the chicken and noodles, using tongs to toss everything together until perfectly coated.
Finally, give your stir fry a lovely touch by garnishing it with thinly sliced green onions and toasted sesame seeds before serving hot.