In bowl, stir together chicken strips, ginger, garlic, soy sauce, sesame oil, cornstarch and 1 tsp (5 mL) water. Let stand for 15 minutes.
In large wok or frying pan, heat half of the oil over medium-high heat; cook red pepper and snow peas, stirring, for 2 to 3 minutes or until slightly tender. Transfer to a bowl. Return wok to medium-high heat and add remaining oil. When a haze forms over the pan add chicken mixture; cook, stirring, until browned. Stir in orange peel, orange juice and honey. Bring to a boil. Add pineapple and reserved vegetables; cook, tossing to combine, for 2 minutes or until sauce is slightly thickened.