12 oz. skinless, boneless chicken breast halves or thighs
2 T. honey
2 T. vinegar
2 T. orange juice
4 t. soy sauce
1 1/2 t. cornstarch
2 T. cooking oil
4 c. cut-up vegetables, such as broccoli, carrots, sweet pepper, onion, or mushrooms
2 c. hot cooked rice
1. Cut up chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and corn starch; set aside.
2. Pour oil int a wok or large skillet. Heat over medium-high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken, cook and stir 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of the wok. Stir sauce; add to center of the wok. Cook and stir until thick and bubbly.
3. Return vegetables to wok. Cook and stir about 1 minute or until heated through. Serve over rice.
**Depending on how wet and covered you like your rice, you may consider doubling the sauce. I did not when I made it. It was still good but my personal preference is to have enough sauce so I can stir it in with my rice and have the rice partially coated as well.