Stir-Fry Chicken With Vegetables

• 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

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

oil, green pepper, radishes, onion, water chestnuts, fresh mushrooms, chicken breasts, barbecue sauce, ground ginger, soy sauce, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=853572 (may not work)