Spicy teriyaki chicken with noodles and stir fried vegetables

I love this recipe because not only is it delicious but it's pretty healthy and affordable.

Ingredients (serves 2):
4 skinless boneless chicken thighs, cut into 1 inch pieces
 1 red chilli, finely chopped
1 inch piece fresh ginger, peeled and grated
2 cloves garlic, peeled and grated
A good glug of soy sauce plus a bit more (use reduced salt variety if you prefer)
A splash of white wine
1 heaped teaspoon of brown sugar
150g straight to wok noodles (or if using dried noodles, boil first)
1 packet ready to use vegetables for stir frying
1 tablespoon of vegetable oil
6 spring onions, 3 finely chopped, and 3 cut into thin strips

In a bowl combine the chicken, half the diced red chilli, garlic and ginger. Pour over soy sauce until the chicken is well coated. Add a splash of white wine (around two tablespoons or so) and the brown sugar. Stir to combine and set aside for about ten minutes.

Heat a shallow frying pan on a high heat and add a small amount of oil just to lightly coat the pan. Take the pieces of chicken out of the marinade (draining any excess liquid from the chicken) and add to the pan. You want to give the chicken a chance to cook off a little before adding the marinade, otherwise the chicken will poach. Once the chicken has brown off, add the marinating liquid and bring to the boil, then reduce the heat to medium-low. The teriyaki sauce will begin to thicken as the chicken cooks through.

Heat a wok on a high heat and add a tablespoon of vegetable oil. Add remaining red chilli and finely chopped spring onions to the oil and stir fry for 30 seconds. Add the rest of the vegetables and stir fry for two minutes. Add the noodles to the wok and add a splash of soy sauce. Stir fry for another minute and put on two plates.

Once the teriyaki sauce has thickened add a little dark soy sauce to the pan, stir and then serve on top of the vegetables. Add the shredded spring onion to garnish.