Recipe By : Chicken Soup for the Soul Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breast halves -- boned,
- thinly sliced
2 c Celery -- diagonally sliced
1/4 c Oil
1 c Mushrooms -- sliced
1 lg Onion -- sliced
2 c Carrots -- diagonally sliced
1 Bell pepper -- sliced into rings
Salt-free shoffeitt lemon
6 oz Can water chestnuts -- drained,
- sliced
4 md 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 Teriyaki seasoner. Stir-fry until done to your
liking. Do not cover the pan or overcook.
Recipe by June Shoffeitt from Chicken Soup for the Soul Cookbook
Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von
Welanetz Wentworth
