Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 1/2 inch strips. Combine vinegar, soy sauce, garlic, ginger, and red pepper in a large bowl. Toss chicken with garlic mixture. Marinate 15 minutes. Heat the wok over medium heat until hot. Drizzle oil into the wok and heat 30 seconds. Drain chicken; reserve the marinade. Add the chicken to the wok; stir fry 3 minutes or until chicken is no longer pink in the center. Stir in onions and green pepper; stir fry 3 minutes or until vegetables are crisp tender. Combine cornstarch and reserved marinade; stir until smooth. Stir broth, fruit spread, and cornstarch mixture into the wok. Stir fry 1 minute or until sauce boils and thickens. Add orange wedges; heat through. Serve with rice (or noodles).