2 tablespoons rice vinegar 

2 tablespoons soy sauce 

1 tablespoon honey 

1 tablespoon cornstarch  

1/8 teaspoon ground red pepper (cayenne) 

1 can (11 ounces) mandarin orange segments, drained and 2 tablespoons syrup reserved  

1 can (8 ounces) pineapple chunks, drained and juice reserved 

1 tablespoon vegetable oil  

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 

1 teaspoon finely chopped gingerroot  

1 clove garlic, finely chopped 

1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained  

2 medium green onions, sliced (2 tablespoons) Hot cooked Chinese noodles or rice, if desired  

Directions: 

Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.

Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.

Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.