Mandarin Chicken Stir-Fry...

2 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. honey
1 tbsp. cornstarch
1/8 tsp. ground red pepper (cayenne)
1 11oz. can mandarin orange segments, drained and 2 tbsp. syrup reserved
1 8oz. can pineapple chunks, drained and juice reserved
1 tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 tsp. finely chopped gingerroot
1 clove garlic, finely chopped
1 6oz. pkg. frozen snow peas, thawed and drained
2 medium green onions, sliced
Hot cooked chinese noodles or rice

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 one minute, stirring constantly.

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