Stir-Fry Chicken With Vegetables - cooking recipe

Ingredients

3 Tbsp. oil
1 medium green pepper, cut in strips
1 c. radishes, sliced
1 medium onion, cut into wedges
1 (8 oz.) can water chestnuts, sliced
1 c. fresh mushrooms, halved or sliced
2 boneless, skinless chicken breasts, cut into strips
3/4 c. Kraft Thick-N-Spicy barbecue sauce
1/4 tsp. ground ginger
3 Tbsp. soy sauce
3 c. hot cooked rice

Preparation

Heat 2 tablespoons oil in wok or large skillet over medium-high heat.
Add radishes, peppers and onions.
Stir-fry 3 to 5 minutes or until crisp-tender.
Add mushrooms and chestnuts; stir-fry 1 minute and remove vegetables from pan.
Add remaining oil and stir-fry chicken for 6 to 8 minutes or until tender and done.
Add vegetables and all remaining ingredients except rice; mix well and simmer 1 minute.
Serve over rice.