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Teriyaki Chicken Stir-Fry
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| 1 tablespoon | vegetable oil |
| 1 pound | cut- up chicken breast for stir fry |
| 1/2 cup | teriyaki baste and glaze |
| 3 tablespoons | lemon juice |
| 1 package (16 ounces) | frozen broccoli, carrots, water chestnuts and red peppers |
| Hot cooked rice |
Heat wok/ skillet over high heat. Add oil; rotate wok to coat side. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in the center. Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat to low. Cover and simmer about 6 minutes or until vegetables are crisp-tender.
Serve with rice.
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