Instructions Jump to Ingredients ↑

  1. 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.


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