Pad Thai

1 lb package boneless skinless chicken
6 oz baby mushrooms
1 small head bock choy
1 ancient pepper, julienned
package Pad Thai sauce
Penzey's BBQ seasoning

2 C. cooked rice
1 regular carrot, diced
3 eggs
2 Tb. oil
low sodium soy sauce

Cook chicken, until not pink.  Season with BBQ seasoning.  Add mushroom, bock choy, and pepper. Saute until bock choy is wilted, mushrooms are soft, and chicken is 165*.  Add Pad Thai sauce. Turn off heat and set aside.  In a second pan, scramble eggs with carrots and oil.While egg is still moist, add cooked rice.  Chop up mixture to separate grains of rice.  Add soy sauce.  Serve stir fry over rice.