1. In a small bowl, add the soy sauce, chicken broth, and corn starch. Whisk together. Add the honey, sesame oil, minced ginger, and minced garlic. Whisk again until all are mixed together. Set aside.

2. In a large skillet on medium high heat, drizzle olive oil into the pan. Once hot, add the chicken pieces, move around, and cook for about 3-4 minutes until the chicken is cooked through. Remove chicken and place in a separate bowl or plate.

3. Add another drizzle of olive oil to the same skillet. While heating, start fill a small saucepan with water on high heat to boil for the ramen noodles.

4. Once the skillet is hot again, add the broccoli florets. If using fresh broccoli, add 2 Tablespoons of water also. If using frozen, no need to add water. Cook for a few minutes until broccoli is warm, bright green and cooked through.

5. While cooking the broccoli, add the ramen noodles from the two packs to the boiling water. Cook for about 2-3 minutes. Drain water in a colander and immediately rinse noodles with cold water. Drizzle sesame oil over noodles to prevent sticking.

6. After broccoli is cooked, add the chicken back to the same skillet. Then add cooked ramen noodles to the same skillet. Pour stir fry sauce over everything. Stir and toss chicken, broccoli, and noodles all together to coat in the sauce. Heat on low medium heat until all is warmed through together.

7. Top with sesame seeds and chopped green onions if desired. Serve warm!