4 chicken breast halves — boned and thinly
— sliced 2 cups celery — diagonally sliced
1/4 cup oil
1 cup mushrooms — sliced
1 large onion — sliced
2 cups carrots — diagonally sliced
1 bell pepper — sliced into rings
salt-free shoffeitt lemon 1 cab water chestnuts — drained and sliced
— (6-ounce) 4 medium zucchini — thickly sliced
teriyaki seasoner
Heat oil in a wok or heavy skillet. Stir-fry chicken in hot oil until tender. Add the remaining ingredients; sprinkle generously with Shoffeitt Lemon Teriya ki seasoner. Stir-fry until done to your liking. Do not cover the pan or over cook.
Recipe by June Shoffeitt from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/10/98
Converted by MC_Buster.