dried egg noodles (from your Asian market)
2 c. frozen stir fry vegetable
1 large chicken breast (cut into pieces)
3-4 Tbsp Teriyaki sauce, or more if you like
1 Tbsp oil
In a large skillet heat oil. While oil is heating, heat some water in a large pot for the noodles and cook noodles according to package directions. Place chicken in skillet and cook for 8-9 minutes or until no longer pink. When chicken is completely cooked remove from skillet. Add vegetables to skillet and cook until desired crunchiness. After your vegetable are cooked add your chicken back into your skillet. Add your noodles and toss slightly. Add the Teriyaki sauce and toss until fully incorporated. Serve.