Cut the chicken breasts into 1" cubes. Place in a gallon size zippy bag.

In a medium bowl mix together the brown sugar, soy sauce, garlic, ginger, oil, and pepper.

Pour the marinade into the bag, remove the air and zip shut. Lay on a plate and place in the refrigerator to marinate 4-24 hours.

Heat 1/2 Tbs canola oil in skillet over medium-high heat. When oil becomes wavy it is ready for the chicken.

Using a slotted spoon, so that the majority of the marinade remains in the bag, remove the chicken and place it in the sizzling pan. Seal bag and set aside cook chicken for 5-8 minutes, until fully cooked.

While chicken is cooking, bring 3 quarts of water to a boil in a large pot.

When chicken is done cooking, remove from pan onto a clean plate.

Reduce heat to medium and pour in remaining marinade. Bring marinade to a boil and allow to boil for about 5 minutes, until it starts to thicken up, stirring occasionally.

When the water is boiling, add the ramen noodles, discard the flavor packets. Cook the noodles as directed on the packet, about 3 minutes then drain.

When the marinade starts to thicken, add the chicken back into the skillet and cover with the glaze.

Serve the glazed chicken and extra sauce over the ramen.