2 tbsp. olive oil
2 boneless whole chicken breasts, skinned & cut into strips
2 carrots, thinly sliced
1 sm. green bell pepper, chopped
1 sm. onion, sliced
1 c. orange juice
1/3 c. bottled chili sauce
2 tbsp. all-purpose flour
1 tbsp. packed brown sugar
1 (12 oz.) pkg. Pennsylvania Dutch no egg yolk ribbons, uncooked

In large skillet, heat oil over medium-high heat. Add chicken, carrot, green pepper and onion. Stir-fry until chicken is cooked through and vegetables are tender.

In small bowl, blend orange juice, chili sauce, flour and brown sugar. Stir sauce into skillet mixture. Bring to boil. Reduce heat, simmer 5 minutes or until sauce thickens, stirring occasionally. Prepare Pennsylvania Dutch no egg yolk ribbons according to package directions, drain. Serve chicken mixture over ribbons. Serve immediately. Refrigerate leftovers. 4 to 6 servings.

(You might find that using a little less than the whole package of noodles works better.)