Meldraw's Honey-Glazed Chicken Stir-Fry

This recipe has been brought to you by the Better Homes and Gardens cookbook, because Meldraw is not "slow" when it comes to cooking...she's "special."

• 12 oz skinless, boneless chicken breast halves or thighs
• 2 tablespoons honey
• 2 tablespoons vinegar
• 2 tablespoons orange juice
• 4 teaspoons soy sauce
• 1 1/2 teaspoons cornstarch
• 2 tablespoons cooking oil
• 4 cups cut-up veggies (broccoli, sweet peppers, onions, squash, zucchini, WHATEVER)
• 2 cups hot cooked rice

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 veggies to wok; cook and stir for 3 or 4 minutes or until veggies are crisp-tender. Remove veggies from wok. Add chicken; cook and stir for 3 or 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 veggies to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.