Cut chicken into 1-inch pieces; set aside. In a wok or large skillet heat oil over medium-high heat. Add vegetables; stir-fry about 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok or skillet.
Add chicken to hot wok or skillet. (Add more oil if necessary.) Stir-fry for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of the wok or skillet. Add sauce to center of the wok or skillet. Cook and stir until bubbly. Return cooked vegetables to wok or skillet. Stir to coat. Cook and stir about 1 minute more or until heated through.
Serve over hot cooked rice. Makes 4 servings.