Pan Fried Noodles With Orange Chicken

Kirsten Jensen

Ingredients:

Noodles:

1 pkg. of spaghetti

2 Tbs. butter (or margarine)

Chicken:

2 chicken breasts, cubed

garlic salt
(I also added a couple shakes of ginger powder)

1 pkg. frozen stir fry vegetables (or whatever you have on hand)
Sauce:

4 Tbs. orange juice concentrate

2 Tbs. honey

2 Tbs. soy sauce

1 tsp. cornstarch

Directions:

1. Set a large pot of water to boil and cook spaghetti as directed. When tender, drain and place on a plate. Melt the butter and return the noodles to the skillet. Cook on medium-high heat, stirring frequently.

2. Thaw vegetables in microwave.

3. Heat another skillet, when hot to the touch, add cubed chicken and sprinkle very generously with garlic salt. Stir and scrape the bottom of the pan with a plastic spatula continuously while the chicken cooks, about 3 minutes. Turn down heat and add the vegetables.

4. Mix remaining ingredients in a small bowl and pour over chicken and vegetables. Increase heat and cook until sauce bubbles. Allow to boil for about 1 minute while stirring.

5. Serve over noodles.