Instructions: 1. Rinse chicken; pat dry. Cut chicken into 1-inch pieces; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.

2. Pour cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry frozen vegetables for 3 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add chicken to hot wok. Stir-fry for 3 to 4 minutes or till chicken is no longer pink. Push chicken from the center of the wok.

Stir sauce; add to center of the wok. Cook and stir till thickened and bubbly.

3. Return cooked vegetables to wok. Stir all ingredients together to coat.

Cook and stir about 1 minute more or till heated through. If desire, serve immediately over rice or couscous.

Makes 4 servings.

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