Cook noodles according to instructions on the package. I used one bundle of the Lo Mein noodles (see note).
In a large skillet, heat up one tablespoon of oil over medium heat. Add chicken, season with salt and pepper and cook until done. Remove onto a plate and set aside.
Add remaining tablespoon of oil to the pan. Add garlic, ginger, onion and pepper and saute until soft. Add carrots and mushrooms and cook until tender.
In a 1 cup measuring cup, whisk together all ingredients for the teriyaki sauce. Add to vegetables in skillet and cook until the sauce thickens.
Return chicken to skillet, add broccoli and stir everything well.
If serving with noodles, add cooked and drain noodles to skillet and stir in.
Serve or divide among 4 containers and store in fridge for up to 4 days.
Notes
LoMein noodles (I use the Wei Chuan brand) come in 4 bundles in the package. I used one bundle for this recipe. If you like to serve this stir fry with rice, check out my how to for making perfectly fluffy rice without rice cooker. You can also serve it with quinoa (cooked in digital pressure cooker). To make the sauce ahead of time: double the ingredients and cook in a medium saucepan until the sauce it thick. Cool and pour into glass jar or bottle and store in fridge until ready to use.