Bring a medium pot of water to a boil. Add ramen noodles (without the seasoning packets) and cook for 2–3 minutes until just tender. Drain and set aside.

In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, sriracha (if using), cornstarch, and chicken broth. This sauce will become thick and glossy as it cooks — just the way you want it.

Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden and cooked through, about 5–6 minutes.

Toss in the broccoli, red bell pepper, and garlic. Stir-fry for about 3–4 minutes until veggies are slightly tender but still crisp.

Add the cooked ramen noodles and sauce to the skillet. Toss everything together until the sauce coats the noodles and everything is heated through — about 2–3 minutes.

Sprinkle with chopped green onions and sesame seeds if desired. Serve hot, straight from the skillet or in deep bowls.