In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha, and white pepper. Set aside.

In a 3-4 quart saucepan, bring 6 cups of water to a low boil over medium-high heat. Add the ramen noodles and cook for 1-2 minutes, just until they begin to soften. Drain and rinse with cold water to stop cooking. Set aside.

In a 10-12 inch nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the diced chicken breast and cook for 4-5 minutes until cooked through. Remove chicken and set aside.

Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of vegetable oil.

Add the diced red bell pepper, mushrooms, and diced onions. Sauté for 2-3 minutes until the onion and peppers are slightly tender.

Add the broccoli and sauté just until it begins to turn a vibrant green.

Add the minced garlic and grated ginger. Cook for 1 minute.

Add the cooked chicken to the vegetable mixture and stir to combine. Turn off the heat.

Add the cooked ramen noodles.

Pour the prepared sauce over the ramen mixture and use tongs to toss everything together until well coated.

Garnish with sliced green onion and toasted sesame seeds, if desired. Serve hot.