Honey-glazed chicken stir-fry

There are 3 stir-fry recipes in my one of my favorite cookbooks, and this is my favorite of the 3.

12 ounces skinless, boneless chicken breast
2 Tablespoons honey
2 Tablespoons vinegar (I use rice wine or apple cider)
2 Tablespoons orange juice
4 teaspoons soy sauce
1 & 1/2 teaspoons cornstarch
2 Tablespoons cooking oil
4 cups cut up veggies such as: broccoli, pepper, onion, mushrooms, snow peas, carrots, celery, etc. (I like to add water chestnuts and bamboo shoots as well)
2 cups hot cooked rice

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 crisp-tender. Remove veggies from wok. Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center and pour sauce into the center. Cook and stir until thickened and bubbly.

Return veggies to wok. cook and stir about 1 minute more or until heated through. Serve over rice.