CHICKEN NOODLE STIR FRY

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Not only fast and easy, but so delicious. You can use frozen vegetables for extra convenience, too. Don't forget the chopsticks!
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1 package (3 ounces) chicken-flavored Ramen noodles*
1 pound boneless skinless chicken breasts, cut into strips
1 tbsp. peanut oil
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced celery
1 cup coarsely chopped cabbage
2 medium carrots, thinly sliced
1 medium onion, cut into thin wedges
1/2 cup fresh or canned bean sprouts
1/2 cup teriyaki sauce, divided
1/4 cup cashews or peanuts
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1. Cook noodles according to package directions; discard seasoning packet or reserve for another use.
2. Meanwhile, in a large skillet or wok, stir fry chicken in hot oil for 5 to 6 minutes or until no longer pink. Stir in 2 tbsp. teriyaki sauce during the last couple of minutes to glaze the chicken. Add vegetables; stir fry 4 to 6 minutes or until crisp-tender.
3. Drain noodles; add to the chicken and vegetables with teriyaki sauce and cashews. Stir well. Serve immediately. Yield: 4 servings.
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*Useful Tip: This is also good served over hot, cooked rice. Simply omit the Ramen noodles serve chicken/vegetable stir fry over a bed of steamed rice.