12 oz. Chicken breast or thighs (boneless, skinless)
2 T. honey
2 T. vinegar
2 T. orange juice
1 T. Soy sauce
1 t. sornstarch
2 T. cooking oil
2 c. frozen mixed vegetables
Hot cooked rice
Rinse and pat dry chicken, cut into 1″ pieces, set aside. For sauce, in a samll bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch, set aside.
Por cooking oil into wok or large skillet, (add more oil as necessary during cooking) preheat over med-high heat. Stir-fry frozen veggies for 3 min. or unitl crisp-tender and remove from wok. Add chicken to hot wok and stir-fry for 3-4 min, until no longer pink. Push chicken from the center of wok and add sauce (stir first). Cook and stir until thick and bubbly.
Return cooked veggies to wok. Stir all ing. Together to coat. Sitr and cook for one more minute, or until heated through. Serve immeadiately over rice.