Cook the ramen noodles according to package instructions and set aside. If there is a seasoning packet with your ramen, discard or save for something else.
In a small bowl, add the cornstarch and the soy sauce and whisk until there are no lumps. Then add the rest of the sauce ingredients and whisk well. Set aside.
Add 1 tbsp of oil to a wok over medium-high heat. Season the cubed chicken breast with salt and pepper and then add to the wok. Cook until cooked through and are no longer pink, about 5-7 minutes. Remove the cooked chicken to a bowl.
Add the remaining tablespoon of oil to the wok and add the broccoli florets. Cook for about 3 minutes until the broccoli turns bright green and begins to soften and then add the shredded carrots. Cook the veggies until crisp-tender, about 3-4 minutes.
Give the sauce ingredients one last whisk, lower the heat to the wok to medium, and then add the sauce ingredients to the wok. Let the sauce simmer for a few minutes until it begins to thicken.
Add the chicken back to the wok and cook until the chicken is warmed back up. Add the cooked ramen noodles to the wok and toss to coat the noodles. To serve: divide the noodles between bowls and top with sesame seeds and sliced green onion. Enjoy!