1 jar Chicken Tonight Recipe Sauce for Chicken-Sweet & Sour
  Hot, cooked rice
1 tablespoon Vegetable Oil
1 pound boneless Chicken Breast, sliced into thin strips
1 package (16 oz) frozen vegetable combinations (broccoli, mushrooms, red peppers and
   water chestnuts)
Thinly sliced scallions for garnish

Preheat oven to 325 degrees. Mix Wafer Crumbs, pecans and margarine in 13 x 9 baking dish; press firmly onto bottom of dish. Bake 8 min. Cool 10 min. Top crust with Banana slices. Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 min. or until well blended. Spoon 2 cups of pudding over banana layer. Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1 1/2 cups whipped toppping. Refrig. 3 hours. Store leftovers in refrig.

Heat vegetable oil in a large skillet or wok. Add chicken; stir fry 5 to 7 min. or until chicken is thoroughly cooked. Add frozen vegetable, continue to cook about 5 min. or until vegetables are tender. Add Chicken Tonight Recipe Sauce; simmer until heated through. Serve over hot, cooked rice. Garnish with sliced scallions, if desired.

Serves 4