Cook and drain noodles as directed on package.
While noodles are cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, or until no longer pink in center. Remove chicken from skillet. Add vegetables and broth to skillet. Heat to boiling. Cover; boil about 2 minutes or until vegetables are crisp-tender.
In small bowl, mix teriyaki glaze, oil and pepper flakes; add to vegetables in skillet. Stir in chicken. Heat to boiling. Serve chicken mixture over noodles.