Honey-Citrus Chicken Stir-Fry

This is so quick, so healthy, and I literally had ALL the pantry ingredients on hand. If you keep chicken breasts in the freezer and OJ in the fridge, you've probably got all the stuff. You could use pre-sliced veggies to make this really fast. Be aware that this makes a very scant four servings (you may need to up the ingredients accordingly). (EDIT 11/07 - After the first review, I noticed I goofed on the ingredients. It has since been corrected.)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 12  ounces boneless skinless chicken breasts, sliced into 1/2 inch strips (thawed, if using frozen)
• 2  tablespoons honey
• 2  tablespoons apple cider vinegar (plain vinegar is fine, too)
• 2  tablespoons  orange juice
• 4  teaspoons soy sauce
• 1 1⁄2 teaspoons cornstarch
• 2  tablespoons extra virgin olive oil
• 4  cups  mixed vegetables, cut up (I used sweet onion, orange pepper, and broccoli)
• 2  cups rice, cooked

Directions

1. To make the sauce, in a bowl mix honey, apple cider vinegar, orange juice, soy sauce, and cornstarch. Set aside.
2. Heat olive oil in a large wok or skillet. Add veggies and cook until tender-crisp (about 3 or 4 minutes). Remove veggies from wok.
3. Add more oil if needed before adding chicken. Cook chicken for 3 or 4 minutes, or until no longer pink.
4. Push the chicken to the sides of the pan and pour the sauce into the center (give the sauce a quick mix before doing this).
5. Allow the sauce to bubble and thicken, while gently stirring. Then return the veggies to the pan and cook until heated through and all ingredients are coated with glaze.
6. Serve over rice.