Place the chicken breast in a small bowl. Cover with the teriayki sauce (or other marinade sauce of choice) and let it sit for 15 minutes.
While the chicken is marinating, bring a pot of water to a boil. Slice up the veggies as you wait.
Once the water is boiling, slowly put the egg in the water with a slotted spoon. Cook for 7 minutes. When finished, remove the egg and run it under cold water. Once cool to touch, peel the egg.
As the egg cooks, in a cast-iron skillet heat up one teaspoon of olive oil over medium-low heat. Add the green onion slices, shiitake mushroom slices, and the minced garlic clove. Cook for 1 minute. Remove the vegetables to a small bowl.
Heat the other teaspoon of olive oil in the cast-iron skillet. Add the marinated chicken and cook on each side for 3 to 5 minutes, or until the chicken is cooked through and no longer pink. Remove from heat and slice.
Cook the ramen according to the package instructions. If it's too much water, you can always remove some before serving. Stir in the seasoning packet. Remove the noodles with the broth to a large bowl.
Add the sliced chicken breast, cooked veggies, and the sliced seven-minute egg to the bowl. Top with fresh cracked pepper and sesame seeds, if desired.
The calories are an estimation based on the chicken ramen packet you use. It counts for 3 oz. of chicken breast.