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Coat chicken with 1/4 cup of the flour. Set aside. Mix stock, honey, soy sauce, remaining 2 tablespoons flour, ginger, garlic powder and red pepper in medium bowl until smooth. Set aside.
Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables and mushrooms; stir fry 5 minutes or until tender-crisp.
Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir-fry until heated through. Serve with cooked rice, if desired.