2 tbsp. olive oil
2 whole boneless, skinless chicken breasts, cut into 3/4 inch strips
2 carrots, thinly sliced
1 sm. onion, thinly sliced
1 sm. green pepper, chopped
1 c. orange juice
1/2 c. bottled chili sauce
2 tbsp. flour
1 tbsp. brown sugar

Heat olive oil over a medium-high heat in a large skillet. Add chicken, carrots, onion and green pepper. Stir fry until chicken is cooked through and vegetables are tender.

In a small bowl, make sauce by blending orange juice, chili sauce, flour and brown sugar. Stir sauce into skillet mixture. Bring to a boil, then reduce heat and simmer for 5 to 6 minutes or until sauce thickens, stirring occasionally. Serve immediately over cooked noodles. Yield: about 4 servings.

NOTE: This is great made in a wok, too.