Directions: Sweet Chili Chicken Stir-Fry Noodles

• Cook the 8 oz stir-fry noodles according to package instructions. Drain and set aside. Toss with a little vegetable oil to prevent sticking if desired.
• Slice the 1 lb boneless, skinless chicken breasts into thin strips. Season lightly with salt and pepper.
• Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
• Add the sliced chicken to the hot oil. Stir-fry for 4-5 minutes until cooked through and golden on the edges. Remove chicken and set aside.
• Add minced garlic (3 cloves) and 1 tablespoon grated ginger to the skillet. Stir for 30 seconds until fragrant.
• Add sliced bell pepper, 1 cup broccoli florets, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
• Return cooked chicken to the skillet. Pour in 1/4 cup sweet chili sauce, 2 tablespoons soy sauce, and 1 teaspoon sesame oil. Toss to coat evenly.
• Add cooked noodles and 3 chopped green onions. Toss gently to combine and heat through for 1-2 minutes.
• Transfer to plates or serving dish. Sprinkle with toasted sesame seeds and serve immediately.