Combine the sauce ingredients in a small bowl and set aside.

Chop the veggies and cube the chicken into pieces. Tip: grate the carrots to save time; this also ensures they cook fast!

Cook the ramen noodles according to package directions, discarding the flavor packets. Reserve 1 cup of water from the pot, drain, and set aside.

Heat a large skillet with sides or a wok over medium-high heat. Once hot, add the oil to warm it up. Add the chicken pieces and cook until browned, about 3 to 4 minutes while flipping them over a few times. Transfer the cooked chicken pieces to a plate.

Add the other tablespoon of oil to the skillet, followed by the garlic, bell peppers, and carrots. Sauté over medium heat, stirring frequently, for 2 minutes until fragrant. Add the mushrooms and cook until they've browned and the other veggies have softened, for about 4 minutes.

Transfer the cooked chicken pieces back into the skillet, add the cooked ramen noodles, and toss to combine.

Pour the sauce and ¼ cup of the ramen water. Continue to stir-fry for 2 minutes until the sauce coats the ramen and veggies. For a more saucy meal, add ¼ cup of the ramen water at a time. Serve in bowls and enjoy.