3/4 lb. skinless, boneless chicken breasts
2 tbsp. cornstarch
1 tbsp. dry sherry
1 tbsp. soy sauce
1 tsp. grated fresh ginger
3 c. broccoli flowerettes
3 tbsp. vegetable oil
1 c. snow peas, each cut in half
1 1/2 c. water
1 pouch Campbells noodle soup mix
1 c. sliced radishes
1/2 c. roasted cashews

Cut chicken crosswise into 1/8 inch wide strips. In medium bowl, combine cornstarch, sherry, soy sauce and ginger; mix well. Add chicken; stir to coat well.

In 10 inch skillet over high heat, stir fry broccoli in 1 tablespoon of the oil 1 minute. Add snow peas; stir fry 3 minutes or until tender and crisp. Remove vegetables to plate. In same skillet, stir fry chicken in remaining 2 tablespoons oil until all pieces change color.

Stir in water and soup mix. Heat to boiling, stirring constantly. Reduce heat to low. Cover and simmer 5 minutes or until noodles are tender; stirring occasionally. Return cooked vegetables to skillet; add radishes and cashews. Cook until heated through.