Mix up oil, cornstarch and oyster sauce until you have a paste. Chop up your chicken and toss in the paste, set aside to lightly marinade.

In your small mixing bowl, whisk together the soy sauce, cornstarch, water (or chicken stock), chicken bouillon, rice vinegar, brown sugar, and garlic. Set aside.

Get water boiling for your ramen + cook up your chicken breast. Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat. Add the chopped chicken and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.

According to the package instructions, cook the ramen noodles saucepan. Drain the water. (This starchy water will help thicken your sauce later.)

Add oil to the pan and stir-fry the frozen broccoli florets for 3-4 minutes, or until tender-crisp.

Pour the prepared sauce into the pan with the broccoli. Bring to a simmer and cook for 1-2 minutes, stirring occasionally, until the sauce thickens slightly. If the sauce seems too thick, whisk in a little bit of the reserved ramen cooking liquid to thin it out.

Add the cooked chicken and drained ramen noodles back to the pan. Toss everything together until well combined and heated through.

Serve immediately and enjoy!