1/2 c. soy sauce
1/4 c. vegetable oil
2 tsp. sesame seeds
6 chicken breast halves, skinned and boned
2 c. broccoli
1 c. onion, thinly sliced
1/2 lb. snow peas
1/2 c. celery, thinly sliced
1/2 c. mushrooms
1 tbsp. cornstarch
1/2 c. water
Hot cooked rice

Combine first three ingredients. Cut chicken breasts into small strips and add to marinade. Refrigerate for at least 30 minutes. Preheat wok to medium high. Add chicken mixture and stir 2 to 3 minutes. Remove from wok and set aside. Add broccoli and onion; stir fry 2 minutes. Add snow peas, celery, and mushrooms; stir fry 2 minutes or until vegetables are crisp tender. Add chicken. Combine cornstarch and water. Add to wok. Cook, stirring constantly until thickened. Serve hot over rice.