2 c. cubed, cooked chicken
3 tbsp. peanut oil
3-4 green onions, chopped
2 med. stalks celery, chopped
1 tbsp. butter
3/4 c. coarsely broken walnuts
1 tsp. finely chopped lemon peel
2 tbsp. soy sauce
1 tbsp. fresh lemon juice

Heat oil in 10" skillet or wok over moderate heat until sizzling hot. Add chicken, onion and celery; stir quickly until chicken begins to brown. Add butter, nuts and lemon peel. Continue to cook, uncovered, for a few minutes, stirring often. Turn off heat; add soy sauce and lemon juice, stir until chicken is well coated with sauce. Serve at once with rice. Makes 4 to 6 servings.