In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until chicken is lightly browned and no longer pink in center.
Add cooking sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; heat to boiling. Stir in vegetables and rice; sprinkle with cheese. Remove from heat. Cover; let stand 5 to 7 minutes or until liquid is absorbed.