*  Exported from  MasterCook  *
 
                      Chicken With Stir-Fry Vegetables
 
 Recipe By     : Chicken Soup for the Soul Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Cookbooks, News, Or Mags
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
 
 
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