Bring a medium saucepan of water to a boil. Add the Ramen Noodles from the 23 oz packages and cook according to package directions. Drain well, toss with 1 Tbsp vegetable oil to prevent sticking, and set aside.

Heat a large skillet over high heat and add the remaining 2 Tbsp vegetable oil. When the oil is hot, add the 2 skinless boneless chicken breasts sliced into bite sized strips. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 5–7 minutes. Remove the chicken from the skillet and set aside.

To the same skillet, add 1 c. broccoli florets, the 114 oz package coleslaw mix, and 2 cloves garlic, minced. Sauté, stirring frequently, until the broccoli is bright green and the vegetables are slightly tender, about 3–5 minutes.

Add 1 Tbsp peeled and shredded fresh ginger to the skillet and cook, stirring, for about 2 minutes.

Meanwhile, in a small bowl whisk together 1/3 c. chicken broth, 1/3 c. reduced sodium soy sauce, 1 tsp cornstarch, 1 Tbsp sesame oil, and 1 tsp Truvía® Brown Sugar Blend until the cornstarch is dissolved and the mixture is smooth.

Return the cooked chicken and the cooked Ramen noodles to the skillet. Pour the broth mixture over everything and toss to combine. Cook, stirring, until the sauce thickens slightly and everything is heated through, about 1–2 minutes.

Remove from heat and garnish with 1 Tbsp sesame seeds, if desired. Serve immediately.