Teriyaki Chicken Stir-Fry

Teriyaki Chicken Stir-Fry

1 Tbs. vegetable oil
1 lb. cut-up chicken breast
1/2 cup teriyaki baste and glaze
3 Tbs. lemon juice
1 pkg (16 oz) frozen broccoli, carrots, water chestnuts and red peppers

Hot cooked rice

Heat wok 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 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.

jackie austin