Chicken with Stir-Fry Vegetables

• 4 each chicken breast halves, boneless, skinless boned and thinly sliced
• 2 cups celery diagonally sliced
• 1/4 cup vegetable oil
• 1 cup mushrooms sliced
• 1 large onions sliced
• 2 cups carrots diagonally sliced
• 1 each sweet red bell peppers sliced into rings
• 1 x lemon
• 6 ounces water chestnuts drained, sliced
• 4 medium zucchini thickly sliced
• 1 x teriyaki sauce

1. Heat oil in a wok or heavy skillet.
2. Stir-fry chicken in hot oil until tender.
3. Add the remaining ingredients; sprinkle generously with Shoffeitt Lemon Teriyaki seasoner.
4. Stir-fry until done to your liking.
5. Do not cover the pan or over cook.

chicken breast halves, celery, vegetable oil, mushrooms, onions, carrots, sweet red bell peppers, lemon, water, zucchini, teriyaki sauce

Taken from recipeland.com/recipe/v/chicken-stir-fry-vegetables-38125 (may not work)