1. Cut chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
2. Pour oil into a wok or large skillet. (if necessary, add more oil during cooking.) 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 for 3 to 4 minutes or until chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thickened and bubbly.
3. Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 4|
|Calories from Fat: 79 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 48.7mg||15 %|
|Sodium 764mg||26 %|
|Potassium 562.9mg||15 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 45g|
|Protein 26.8g||38 %|
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Calories per serving: 384
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