4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
1/2 cup sliced onion
2 cups broccoli florets
2 carrots, julienned
2 cups snow peas
4 cups dry Chinese noodles
1/4 cup teriyaki sauce
1 In a large skillet brown chicken in oil, stirring constantly until juices run clear.
2 Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
3 Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve