In a large skillet, heat sesame oil over medium-high heat; sauté chicken strips, squash, and carrots until the chicken is heated through, for about 6-8 minutes.
Add snow peas; cook until vegetables are crisp-tender, for about 3-4 minutes.
Add minced garlic and the contents of one ramen seasoning packet (discard or save the second packet for another use); cook and stir for 1 minute.
Add broken ramen noodles, water, white wine or chicken broth, and teriyaki sauce.
Bring to a boil; cook, uncovered, until noodles are tender, for about 3-4 minutes, stirring occasionally.
Remove from heat; stir in sliced green onions.
Serve immediately.
Notes & Wine Advice
Wine Advice:
Pair this dish with a light-bodied white wine such as Pinot Grigio or Sauvignon Blanc. The crisp acidity of these wines complements the teriyaki flavors in the dish. Alternatively, serve with iced green tea or a cold glass of sparkling water with a splash of lime for a refreshing non-alcoholic option.