Orange Chicken and Pepper Stir Fry

My kids are on a chopstick kick right now, so I looked in my pantry and fridge and found this yummy stir-fry so we could eat with chop-sticks again.  Super fast to make, and delicious we all had seconds!

• 1 pound-ish skinless chicken breasts
• 2 Tbsp. oil
• 2 cups chopped peppers (frozen or fresh)
• 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 (or 2 Tbsp flour)
• 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. 4 servings