Chicken Ramen Stir Fry

SAUCE:--
3 tbsp regular (light) soy sauce
3 tbsp dark soy sauce
3 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp sriracha
¼ tsp New York Cut pepper
CHICKEN AND NOODLES:--
3 tbsp rice bran oil, divided
500 g diced boneless skinless chicken breasts
3 packages instant ramen noodles (do not use the flavour packets) (85 g packages)
VEGETABLES:--
1 cup diced orange bell pepper
1 cup sliced white button mushrooms
½ cup diced sweet yellow onion
1 cup broccoli florets, broken into small bite-size pieces
1 tbsp minced garlic
1 tbsp grated ginger
2 thinly sliced spring onion
½ tbsp toasted sesame seeds

Sauce
In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha and white pepper. Set it aside.
In a 3 to 4-litre saucepan, over medium-high heat, bring to a low boil 6 cups of water. Add the noodles only to the water and cook for 1 to 2 minutes, just until the noodles begin to soften. Drain and rinse the noodles in cold water to stop the cooking process. Set the noodles aside.
In a 25-30 cm non-stick frypan, over medium-high heat, add 1 tablespoon of rice bran oil. Add in the diced chicken breast and cook for 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.
Keeping the pan on medium-high heat, add the remaining 2 tablespoons of oil.
Add the diced bell pepper, mushrooms and diced onions. Sauté for 2 to 3 minutes, until the onion and peppers are slightly tender. Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green. Add the minced garlic and grated ginger. Cook for 1 minute.
Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off.
Add the cooked ramen the pour the sauce over the ramen mixture and use tongs to toss the ramen mixture in the sauce.
Garnish with the thinly sliced spring onion and the toasted sesame seeds. Serve while hot.