Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
Stir in the rice and return mixture to a boil. Remove from heat.
Cover and let stand for 10 minutes. Stir in the green onion.