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.
Pour oil into a wok or large skillet. Heat over medium-high heat. Add vegetables to wok; cook and stir for 3-4 minutes or until vegetables are bright and crisp-tender. Remove vegetables from wok.
Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from the venter of the wok. Stir sauce; add to center of the wok. Cook and stir until thick and bubbly.
Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.