SAUCE:

1/2 c. orange juice
1 tbsp. honey
1 tbsp. vinegar
1 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. ginger
1/8 tsp. crushed red pepper (optional)

STIR-FRY:

2 tbsp. oil
4 boneless chicken breast halves, cut in 2 1/2 inch strips
3 c. assorted vegetables (zucchini, carrots, onion, celery, red and green peppers, broccoli, cauliflower, mushrooms, etc.)

In a small bowl using a wire whisk, blend all sauce ingredients. Set aside. Heat large skillet or wok until hot; add 1 tablespoon of oil. Heat, then add chicken. Stir-fry until light brown, about 5 minutes. Remove from skillet; add remaining 1 tablespoon of oil. Heat, then add vegetables. Stir-fry until crisp-tender. Stir in cooked chicken and sauce. Cook until sauce is bubbly and thickened, stirring constantly. Serve with brown or white rice or noodles. Serves 4.