Serve it tonight: Cook linguini as directed on package in a large saucepan, adding frozen vegetables during the last minute of cooking; drain. Return to pan; add chicken. In a small bowl, combine next 3 ingredients; stir into pasta mixture. Stir constantly over low heat, until heated through. (For a thinner sauce, stir in ¼ cup water.) Garnish with fresh cilantro and chopped peanuts if desired. Makes 6 servings.
Serve it later: Freeze cooked linguini, vegetables and chicken in a large resealable freezer bag. Combine next 3 ingredients in a small separate resealable bag. Tuck sauce bag into linguini bag; freeze. Thaw completely. Heat ⅓ cup water in a large skillet; stir in linguini, vegetables and chicken. Add teriyaki mixture, stirring constantly, until heated through.
Suggested sides: Fresh pineapple chunks and steamed broccoli