Instructions: Stir the soy sauce, ginger, wine, cornstarch, salt and pepper together in a bowl until combined. Add the chicken and stir to coat. Let stand for 10 minutes.

For the Sauce: Stir the honey, lemon juice, soy sauce, cornstarch, hoisin sauce and salt together in a separate bowl until the cornstarch is dissolved.

For the Dish: Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the chicken and stir-fry until no longer pink, 2 1/2 to 3 minutes. Add the bell pepper and green onions; stir-fry until onion are tender, about 1 1/2 minutes.

Pour the sauce into the wok and cook, stirring, until the sauce boils and thickens. Add the grapes, and kiwi fruit. Cook for 30 seconds to heat through, then scoop the contents of the wok onto a serving platter. Serve immediately.

This recipe yields 4 servings.

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