Heat a griddle or large frying pan over medium heat. Add the skinless chicken breasts, cooking for 5–7 minutes until golden brown on one side. Flip and continue cooking for another 4–5 minutes until they reach an internal temperature of 165°F. Remove from heat, slice, and set aside.

In the same pan, add a splash of oil if needed, then toss in the stir-fry vegetables. Stir-fry for 2 minutes over medium heat until slightly softened but still vibrantly crisp. Transfer the vegetables to a plate and keep warm.

Bring a pot of water to boil over high heat. Add the ramen noodles and cook according to package instructions (3–4 minutes). Gently add the egg to the boiling water during the final 5–6 minutes. Drain and set aside, peel and halve the egg after it cools slightly.

Pour in the chicken ramen broth into a medium saucepan over medium heat. Warm the broth until hot but do not let it boil. Stir occasionally.

Divide the cooked ramen noodles between two deep bowls. Layer the stir-fried vegetables and sliced chicken over the noodles. Add the egg halves on top, then ladle the hot broth over everything.

Sprinkle finely chopped chives over each bowl and add chili flakes to taste. Serve and enjoy!