In a bowl, mix the water and cornflour into a smooth paste.
Add the soy sauce, white wine vinegar, grated garlic, grated ginger, honey and stir well.
Meanwhile, cook the noodles in a pan of boiling water according to packet instructions.
Next, heat a wok or pan on a medium heat and spray well with one kcal spray.
Add the chicken to the wok, season well with salt and pepper, and cook for about 3-5 minutes until almost cooked throughout and starting to brown on the outside.
Add the sliced peppers and baby corn and stir fry for a further 2-3 minutes.
Pour in the teriyaki sauce and stir well to coat the veg and chicken.
Simmer for about 3-4 minutes to allow the sauce to thicken and drain the noodles.
Add the noodles to the pan and stir everything well before serving.
Double the recipe if you want to meal prep and make 4 portions.