1 tbsp. vegetable oil
1 lb. cut-up chicken breast strips
1/2 c. teriyaki baste
3 tbsp lemon juice
1 16 oz. pkg. frozen broccoli, carrots, water chestnuts, red peppers
Hot cooked couscous, rice or noodles

Heat wok or 12 inch skillet over high heat. Add oil; rotate wok to coat sides. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in remaining ingredients except couscous. Heat to boiling, stirring constantly; reduce heat to low. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with couscous, rice or noodles.