2 cups chicken, cut-up into bite-size pieces
12 oz. orange juice (about 2 cups)
teriyaki sauce
1/4 cup whole kernel corn
2 cups mixed vegetables (you may use frozen)
pepper, to taste
red pepper flakes, to taste
2 cups uncooked Dutch egg noodles

Cook chicken until no longer pink in teriyaki sauce (enough to cover bottom of skillet or wok).

Add orange juice and teriyaki sauce, to taste (some people enjoy more orange flavor than teriyaki... taste testing is always allowed!)

Add corn, mixed vegetables and pepper. Bring juices to a boil. Add Dutch egg noodles and cover until cooked.

I hope you enjoy as my husband and I did!

Submitted by: Kimberly Grusendorf