Slice the chicken breast into bite-sized pieces and chop the bell peppers, snap peas, and onion into thin strips. Mince the garlic and ginger.

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until shimmering.

Add the sliced chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.

Stir in the chopped bell peppers, snap peas, and onion and cook for another 3-5 minutes until tender yet crunchy.

Add minced garlic and ginger to the skillet and sauté for an additional minute.

Toss in the cooked noodles along with the teriyaki sauce, stirring until everything is evenly coated and heated through.

Serve hot, garnished with sesame seeds and sliced green onions if desired.