Chicken with vegetables and mushrooms in teriyaki sauce

I want to offer a recipe for Japanese cuisine very tasty, but quite complex. Although it's worth trying to cook, it's a very tasty and nutritious dish.
Soak the mushrooms in warm slightly salted water for 3 hours. For the same time, marinate pieces of chicken breast in teriyaki sauce, adding lemon juice, a few drops of tabasco sauce, ginger. When the soaking-marinating time has come to an end, chop the vegetables. Chop the cabbage, zucchini cut into not very thin strips, peppers – circles, leeks - feathers. Prepare a large vegetable dish.
Heat vegetable oil with salt (or soy sauce instead of salt) in a large frying pan or wok. First, fry the cabbage for 5 minutes on high heat, stirring constantly. Then fry the peppers for 3 minutes, also put on a prepared dish. The next step is to fry the zucchini over high heat for 2 minutes. Put it out. Last fry the leek for 2-3 minutes.
Remove the chicken from the marinade, dry it. Pour a little sunflower oil into the pan and fry the chicken pieces until golden brown. After that, fry the mushrooms in oil over low heat. Add a little marinade remaining from the chicken and simmer for 5 minutes. Mix vegetables with mushrooms. Boil the noodles for 5 minutes in salted water, drain the water, add a little oil, mix. Arrange noodles on plates, a mixture of vegetables and mushrooms on it, chicken pieces on top.
That's it, a beautiful delicious dish is ready! I will also note that all Japanese recipes are recipes of healthy cuisine containing a balanced amount of vitamins and nutrients.