Dice 1 pound of chicken breasts into bite size pieces. Put chicken into a bowl. Prepare marinade. Mix together 1/4 cup honey, 1/4 cup water, 1/4 cup soy sauce, 2 tsp diced garlic, 1 tbsp vegetable oil and 1 tbsp. cornstarch. Pour over chicken. Marinate for 1-2 hours in the refrigerator.
After chicken has marinated mix together 1/2 cup of chunky peanut butter, 1/2 cup water, 1/4 cup soy sauce, 2 tbsp. vegetable oil, 2 tsp. garlic and 2 tbsp. brown sugar. Put aside. Pour 1/4 cup vegetable oil into the bottom of a wok or large frying pan. Turn heat to high. Immediately add chicken to pan. Continue to turn chicken until it is browned and juices (if any) run clear (about 4 minutes). Immediately add 1-16 oz. package of frozen deluxe stir fry vegetables to pan. Continue to turn in pan for about 2 minutes. At this point add the peanut butter sauce to pan. Be sure to coat all of the chicken and vegetables. Bring to a boil. Once boiling reduce heat to medium and continue to stir everything every minute or so for about 6 minutes. The sauce will thicken. Serve it over white rice. Enjoy!