Teriyaki Chicken Noodle Bowl

This is my version of a recipe that I found in a Taste of Home Cooking School magazine almost ten years ago.  This is another quick, easy, and healthy meal that is perfect for a busy weeknight.

1 T vegetable oil
2 boneless skinless chicken breast halves, cut into 1" pieces
1 16-oz. pkg. frozen California blend vegetables
¾ c water
½ c teriyaki glaze
1 pkg. chicken-flavor ramen noodle soup mix


Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3-4 minutes or until chicken is no longer pink. Add teriyaki glaze, water and ramen noodle seasoning mix. Break up noodles into pieces. Add noodles and frozen vegetables to skillet. Cover and cook 8-10 minutes until vegetables are crisp-tender, stirring frequently. Makes 4 servings.