Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Make a cornstarch slurry by mixing 1 tablespoon of the orange juice with the 1 tablespoon of cornstarch. Set aside.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add onions and red bells; stir-fry for 3 minutes. Add other veggies (mushrooms through water chestnuts) and stir-fry another 3 mins. Add juice mixture and green onions; ring to bubbly and cook 2 minutes. Add cornstarch slurry, cook until sauce thickens, stirring frequently. Serve immediately over rice sprinkled with some peanuts and cilantro.