**For the Chicken:**
• 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
• 1/4 cup Global Wok Ginger Teriyaki Glaze (for marinade)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste

**For the Stir Fry:**
• 8 oz rice noodles (pad thai style or vermicelli)
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas or snow peas
• 1 medium carrot, julienned
• 1/2 red onion, sliced
• 3 green onions, sliced (white and green parts separated)
• 1 cup baby bok choy or spinach

**For the Sauce:**
• 1/3 cup Global Wok Ginger Teriyaki Glaze
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

**For Garnish:**
• Sesame seeds (white or mixed)
• Fresh cilantro, chopped
• Lime wedges
• Crushed peanuts (optional)

**Prep Instructions:**
1. Thinly slice chicken breasts or thighs into bite-sized strips
2. In a bowl, combine chicken with 1/4 cup Ginger Teriyaki Glaze, sesame oil, minced garlic, grated ginger, salt, and pepper
3. Marinate for at least 20 minutes (or up to 2 hours in the refrigerator)
4. Slice all vegetables and set aside
5. In a small bowl, whisk together 1/3 cup Ginger Teriyaki Glaze, soy sauce, rice vinegar, and sesame oil for the stir fry sauce
6. Soak rice noodles in hot water according to package directions until softened, then drain and set aside

**Cooking Instructions:**
1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat
2. Remove chicken from marinade (discard marinade) and add to hot wok
3. Stir fry chicken for 4-5 minutes until golden brown and cooked through, then remove and set aside
4. Add remaining 1 tablespoon oil to the wok
5. Add white parts of green onions, red onion, and carrots; stir fry for 2 minutes
6. Add bell peppers, broccoli, and snap peas; stir fry for 3-4 minutes until vegetables are tender-crisp
7. Add bok choy or spinach and stir fry for 1 minute until just wilted
8. Return cooked chicken to the wok along with the drained rice noodles
9. Pour the stir fry sauce over everything and toss to coat evenly
10. Cook for 1-2 minutes until everything is heated through and well combined
11. Remove from heat and stir in green parts of green onions

**To Serve:**
1. Divide stir fry into bowls
2. Garnish with sesame seeds, fresh cilantro, and lime wedges
3. Sprinkle with crushed peanuts if desired

Ginger Teriyaki Chicken Stir Fry Bowl with Veggies & Rice Noodles!

BOLD | FRESH | FEARLESS