Pour oil around top of preheated wok, coating sides; heat at medium-high (325°) for 2 minutes. Add chicken, and stir-fry 2 minutes or until lightly browned.
Add water and vegetables, stirring gently. Cover and cook, stirring once, 8 minutes or until vegetables are crisp-tender. Add sauce, and stir-fry 2 minutes. Serve over rice.