Chinese chicken stir fry

Chicken noodle stir fry

2 c diced cooked chicken
1 box angel hair pasta
2 c teriyaki sauce, divided
1/2 c chili sauce
1 c scallions
1 bag stir fry vegetables
1/2 c frozen peas
1/2 c shredded carrots

cook pasta and drain. set aside. in a sauce pan mix 1 c teriyaki sauce and the chili sauce together. Heat up over low heat, stirring occasionally. In a saute pan or wok, add a little oil or cooking spray, add carrots and scallions-cook until soft, about 5 minutes. Add stir fry vegetables, teriyaki sauce, chicken and peas. cook until heated through. add noodles. Top with reserved sauce and mix together well.

1 can mandarin oranges, drained
2 c cool whip, thawed
1 pkg orange jello
1 c hot water and 1 c ice cubes

dissolve orange jello in hot water. add ice cubes and stir until thickened. add oranges and cool whip. mix together until well combined. spoon into custard cups and chill until well set, about 1 hour.