1 med. yellow onion
2 chicken breasts, cooked & skinned
3 celery ribs
4 green onions, with stalks
1 sm. can bamboo shoots
6 water chestnuts
1 c. fresh, sliced mushrooms (2 c.)
1 1/2 c. fresh bean sprouts (3 oz.)
2 tbsp. high polyunsaturated oil
3 tbsp. lemon juice
2 tbsp. sesame seeds

Slice all vegetables except bean sprouts into small, thin strips. Dice the chicken breasts into 1/4" cubes. Heat oil in frying pan or wok and add all of the vegetables. Fry quickly, stirring constantly, for 3 minutes. Take vegetables out of pan. Add chicken, lemon juice and sesame seeds to hot pan. Stir-fry rapidly for one minute taking care not to let the chicken stick to the bottom of the pan. Add hot chicken.