In medium saucepan, bring 1 cup water to a boil. Add rice and peas; return to a boil. Cover; remove from heat. Set aside.
In medium bowl, combine barbecue sauce, orange juice concentrate and salt; blend well. Add chicken; stir to coat thoroughly.
Heat oil in large nonstick skillet over high heat for 1 minute. Add chicken; cook and stir about 4 minutes or until chicken is no longer pink. Remove skillet from heat. Remove chicken from skillet; set aside.
Add 1/4 cup water to skillet. Cook and stir over high heat, scraping sides and bottom of skillet to remove cooked-on marinade. Cook about 30 seconds or until slightly thickened. Return chicken to skillet; toss to coat. Cook 1 minute or until chicken is glazed.
Serve over rice.