First, get organized. Gather all the ingredients. Slice the chicken, julienne the carrots, and shred the cabbage. A clean workspace is crucial—not just for efficiency, but for a smooth cooking experience.

Boil water in a pot and add the ramen noodles. Cook them according to the package instructions. It usually takes just about three to four minutes to get them al dente. Once done, drain and set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. You want that pan sizzling.

Add the sliced chicken to the skillet. Cook until it’s browned and cooked through, which should take about 5-7 minutes. Keep stirring! You wouldn't want any piece of chicken to miss out on garnering that delicious heat.

Once the chicken is cooked, toss in the onion and ginger. Let them sauté for about 2-3 minutes—until the onion becomes translucent and aromatic.

Now, it's time to bring in the heavy-hitters—add the cabbage, carrots, and broccoli. Keep stirring for an additional 3-4 minutes. You want the veggies to soften slightly but retain their crunch.

Add the cooked ramen noodles to the skillet. Pour in the soy sauce, Worcestershire sauce, ketchup, sriracha, sugar, garlic powder, and rice vinegar if using. Toss everything together.

Cook everything for another 2-3 minutes to ensure the sauce evenly coats the noodles and veggies. Take a moment to taste and adjust the seasoning if necessary. Serve hot, and if you fancy, drizzle a touch of sesame oil on top before serving for that authentic touch.