Stir Fried Noodles w/ Chicken & Vegetables

Quick, Yummy & Veggie and Protein Loaded - serves 4; total time 30 minutes (max).
1/2 recipe for family of 2 OR 2 adults and average-eating small children.

[This recipe is great, but if you have the red/white Better Homes & Gardens book the honey-glazed chicken stirfry is great too but you have to prepare a side like rice.]

Sauce (you could use a standard stir fry sauce)
3/4 C Soyaki
1/4C orange juice
2T honey
1T cornstarch (thickens sauce)

Ingredients
2 packages of ramen noodles
2T peanut oil (canola is fine)
2 boneless, skinless chicken breasts
1 can (8oz) sliced water chestnuts
1C chopped celery
1 package of fresh stir fry veggie mix (TJs mix w/ snap peas is rockin')
1 C cashews

Sauce
Small bowl whisk ingredients together - set aside

Noodles

1. Cook ramen noodles according to directions but only add 1/2 a packet (for 2 packages or a 1/4 for 1 package).
2. These can be cooking while you follow directions below for stirfry.
3. Drain when cooked.

Stir Fry

1. In a wok (or large skillet), heat oil over high heat. Add chicken; stir fry for 4-5 minutes, until chicken is no longer pink.
2. Add water chestnuts, celery and vegetable blend; stirfry for 2 minutes more.
3. Add cooked, drained ramen noodles; stir fry for 3 minutes or until heated through.
4. Push contents to the side of the wok, add sauce and keep stirring until sauce begins to thicken, then stir contents into sauce.
5. Add cashews, stir for another minute.
6. Serve.