Finely slice the chillies. Chop the garlic, then add a generous pinch of salt and keep on chopping until a rough paste forms. See our garlic & chilli Tip. Add both to a large bowl, along with the the teriyaki marinade and stir. Remove the skin from the chicken breasts if needed, and then pat them dry and clean up with scissors. Cut into thinnish strips, about 1.5 cm. Add to the marinade and stir well to coat. Cover and allow to marinate in the fridge for at least 2 hours, stirring once during this time. Remove from the fridge about 20 minutes before you are ready to cook.
Now prepare your stir fry vegetables. Clean and cut the peppers into thin strips. Roughly chop the pak choi. Snip the spring onions into fine diagonal slices, and set these aside to garnish.
Add a little oil to the wok or pan and set over a high heat. The wok will be ready to fry when it is really hot and the oil is smoking very slightly. Add the chicken to the wok with a little of the marinade and most of the chillies. Do not add more than about 1tbsp of the marinade in total or your chicken will boil, not fry. Fry, stirring, until fully cooked and golden, about 5 to 6 mins. Test a piece by cutting into if unsure - it should be cooked to the centre with no pink.
Next add the onions and peppers together and cook, stirring, until they have softened slightly but still retain some crunch, 1 to 2 minutes. Now add the beansprouts and toss in the hot pan, then add the pak choi and cook until the green part slightly wilts, stirring, about another minute. Season with a pinch of salt and a pinch of sugar to taste. Make sure all the vegetables are hot before continuing.
Now add the noodles and stir well until they are fully heated through and the stir fry is well combined - tongs or a pasta server will help with this. Serve immediately, ideally on to warmed plates, and garnish with the spring onions. Alternatively, if your pan is too full, cook the noodles separately and serve with the stir fry on top for people to mix in themselves.
Bon appeit!
