Cut chicken into bite-sized strips; set aside.
For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and for starch; set aside.
Pour oil into a wok or large skillet. Heat over medium high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or until vegetables are crisp and tender. Remove vegetables from wok.
Add chicken to wok; cook and stir until chicken is no longer pink. Push chicken to the center of wok. Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly.
Return cooked vegetables to wok. Cook and stir about 1 minute more until heated through.
Serve over rice.