3 packs ramen noodles (3 ounces each), seasoning packets discarded

1 pound boneless, skinless chicken thighs or breasts, thinly sliced

2 tablespoons neutral oil (canola or avocado)

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 red bell pepper, thinly sliced

1 medium carrot, cut into matchsticks

2 cups small broccoli florets (or snap peas)

3 green onions, sliced (whites and greens separated)

1 tablespoon toasted sesame seeds, for garnish

Sauce:

1/3 cup low-sodium soy sauce

2 tablespoons hoisin sauce (or oyster sauce)

1 tablespoon brown sugar or honey

1 tablespoon rice vinegar (or lime juice)

1–2 teaspoons sriracha or chili-garlic sauce (to taste)

1 teaspoon toasted sesame oil

1 teaspoon cornstarch

1/3 cup water or low-sodium chicken broth