Chicken and Broccoli Teriyaki with Noodles

This is such a great recipe, easy, filling, and fairly inexpensive. All 3 of my kids LOVED it, which is so great- one meal that everyone is happy with. I found it in my 2001 Cooking Light cookbook. I adapted it a little, so I'm posting it the way I made it. If you try it, let me know what you think!!

1 reg. foil oven bag (or aluminum foil) 1 pound chicken, cut into bite-size pieces
1/3 cup teriyaki sauce 1 cup chicken broth
1 T sugar 2 t cornstarch
2 packages chicken flavored ramen noodles 1/2 t oil
4 cups broccoli florets ( I steam these for about 5 minutes beforehand so they will be tender, not crunchy)
1 pkg. mushrooms, sliced 1 8 oz can water chestnuts, drained (optional)

Preheat oven to 475.
Place bag (or roll out foil) onto shallow baking dish. Combine teriyaki and sugar in a plastic bag, add chicken, and marinate for at least 2 hours. Remove chicken, reserve marinade. Combine reserved marinade, broth, cornstarch, oil, and 1 packet of flavoring from noodles. Stir well. Break each noodle package into 4 pieces. Place noodles in bag/aluminum foil. Pour broth mixture over noodles. Add broccoli, mushrooms, water chestnuts, and chicken (try and spread this out- the thinner your layers, the faster it cooks and the more tender it is) Seal bag, or cover w/ more aluminum foil and seal sides. Bake at 475 for 30 minutes. Great with bread and fruit salad!!