1 lb. skinless, boneless chicken breast
2 tbsp. soy sauce
1 tsp. ginger
1/2 tsp. white pepper
2 tbsp. vegetable oil
1 c. chopped broccoli
1 c. diced carrots
1 c. sliced mushrooms
1/2 c. chopped green onions
1/2 c. chopped celery
3 c. cooked Riceland natural brown rice
8 oz. sliced water chestnuts, drained
1 tbsp. sesame seeds
2 tbsp. soy sauce
1 tsp. lemon pepper
1/2 tsp. white pepper

Slice chicken into thin strips. Marinate chicken in soy sauce, ginger and white pepper. Preheat wok or large skillet; add vegetable oil and stir-fry chicken until lightly browned. Add vegetables to chicken; cover wok or skillet and continue cooking until vegetables are tender-crisp. Stir occasionally. Add remaining ingredients; heat thoroughly and serve warm. Yield: 6-8 servings.