Sauteed Chicken with Asian Rice

 1 Tbsp olive oil

4 boneless skinless chicken breast halves

1 3/4 cups water

1 1/2 cups uncooked instant rice

1/4 cup stir fry sauce

1 bag (1 lb) frozen broccoli, red peppers, onions, and mushrooms

Heat oil in nonstick skillet.  Cook chicken in oil 8-10 minutes.  Remove chicken from skillet; keep warm.  Add water to skillet; heat to boiling.  Stir in rice and stir fry sauce; remove from heat.  Cover and let stand 5 minutes.  While rice is standing, cook vegetables as directed on bag.  Serve chicken over rice with vegetables on the side.