Honey-Glazed Chicken Stir Fry

Makes 4 servings

INGREDIENTS:

12 ounces skinless, boneless chicken thighes
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange or mango juice
4 teaspoons soy sauce
1 1/2 teaspoons corn starch
2 tablespoons oil
4 cut-up vegetables (broccoli, carrots, onions, bell pepper, etc.)
2 cups hot cooked rice

DIRECTIONS:

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 medium0high heat. Add vegetables to wok; cook and stire for 3-4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken; cook and stir for 3-4 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.