Honey Glazed Chicken Stir Fry

• 2 Tbsp olive oil
• 4-5 cups combined of broccoli, peppers, onions, and mushrooms

• 3 cups rice (6 cooked)
• 3 boneless chicken breasts, not split
• 4 Tbsp honey
• 4 Tbsp vinegar
• 4 Tbsp orange juice
• 8 tsp soy sauce
• 3 tsp cornstarch
• salt and pepper to taste

Rinse and cut all vegetables. In a small bowl, combine honey, vinegar, orange juice, soy sauce, and cornstarch, then set aside. Start to boil water for the rice.

Heat olive oil in a wok on medium heat. While the vegetables cook, cut the chicken into bite size pieces and set aside; cook vegetables about 8 minutes, adding salt and pepper to taste, but keep the broccoli crisp. Remove vegetables and cover to keep warm.

Add chicken to the wok (but don't add any olive oil) and cook until no longer pink, about 6 minutes. Drain excess drippings from cooking chicken, then add sauce and continue to cook with chicken until sauce thickens a bit, but don't cook too long or the sweetness of the honey will cook out of the taste. You can mix the chicken and vegetables, or serve separately with rice.