Preparation / Directions:
Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15 minutes.
Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat. Add onions and bell peppers; stir fry until crisp-tender. Remove from skillet.
Heat remaining 1 tablespoon oil in skillet. Add chicken, stirfry 4 to 5 minutes or until no longer pink in center. Stir in bell pepper mixture. Serve with noodles.
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