In a small pan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a slow and steady simmer.

while your sauce simmers, whisk together cornstarch and 1/4 cup water.

Slowly stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. 

Reserve 1/4 cup and set aside in an airtight container.

In a plastic bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, tossing the bag occasionally to evenly coat chicken.

When ready to cook, remove chicken from marinade.

In a large pot of boiling water, add ramen sheets until soft - about 4 minutes.

Heat olive oil in a large skillet over medium heat until shimmery, about 40 seconds.

Add chicken and cook until browned, about 3-4 minutes.

Add broccoli to pan and cook to soft and browned, about 4 minutes. Chicken should be golden brown and cooked through.

Stir in ramen noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.

Serve immediately, garnished with sesame seeds and green onion.

Enjoy!