Whisk together orange juice, brown sugar, honey, vinegar, soy sauce and cornstarch. Add chicken and set aside.

Heat oil in a wok or large skillet. Add vegetables and water, stir frying until vegetables are cooked, but still crisp. Add 1/4 tsp. salt. Transfer vegetables to a bowl.

Using slotted spoon, add chicken to pan, and cook until done. Make a well in the center of the pan and pour in sauce. Cook until thickened.

Return vegetables to pan and add remaining salt. Toss well.