1. Whisk together 60 ml (1/4 cup) soy sauce, 2.5 cm (1 in) grated ginger, and 2 cloves minced garlic in a small bowl.

2. Add 225g (1/2 lb) chicken to the bowl and marinate for at least 15 minutes or up to 30 minutes in the refrigerator at 4°C (39°F).

3. Heat 15 ml (1 tbsp) oil in a large skillet or wok over medium-high heat, approximately 200°C (392°F).

4. Remove the chicken from the marinade, letting any excess liquid drip off, and cook until browned, about 5-7 minutes.

5. Transfer the chicken to a plate and set aside to rest.

6. In the same skillet, add the remaining 15 ml (1 tbsp) oil.

7. Add 115g (1 cup) sliced mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.

8. Add 115g (1 cup) sliced bell peppers to the skillet and cook until tender-crisp, about 3-4 minutes.

9. Return the cooked chicken to the skillet and stir to combine.

10. Whisk together 60 ml (1/4 cup) teriyaki sauce and the juice of 1 lime in a small bowl.

11. Pour the sauce over the chicken and vegetables in the skillet.

12. Stir-fry everything together for about 1-2 minutes, until the sauce is bubbly and slightly thickened.

13. Stir in 15g (1/4 cup) chopped scallions and cook for an additional 30 seconds.

14. Serve the chicken and vegetables over 115g (1 cup) cooked egg noodles and garnish with additional scallions, if desired.