4 boneless, skinless chicken breasts
2 Tbsp. oil
2 cups frozen pepper and onion stir fry mixture
1/3 cup orange juice
2 Tbsp. lime or lemon juice
2 Tbsp. honey
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. cornstarch
2 Tbsp. water
Cut chicken into 1″ pieces. Heat oil in wok or heavy skillet. Add pepper and onion mixture and stir-fry until crisp tender. Remove from wok or skillet. Add chicken and stir-fry until no longer pink in center.
Add cooked vegetables, orange juice, lime juice, honey, salt and pepper to chicken. Stir fry for 2-4 minutes until mixture starts to bubble.
Combine cornstarch and water in small bowl, then add to skillet. Cook and stir over medium high heat until sauce boils and thickens. Serve over hot cooked rice or noodles.