3 c. cooked rice
2 tbsp. olive oil
1 lb. bite size chicken pieces
1 lg. green pepper
1 med. onion
1 bud garlic, crushed
1 lg. tomato
4 ribs celery
1 zucchini
1 can sliced water chestnuts
2 tbsp. soy sauce
1 tsp. lime juice or red wine vinegar
Dash of red pepper
1/2 tsp. garlic powder or onion salt

Chop all vegetables in large bite sized pieces. Heat oil in wok or iron skillet on high heat. Add chicken and cook until done, stirring constantly. Add onion and garlic and cook for about 1 minute.

Add other ingredients except tomatoes and cook until hot through but still crisp. Add tomatoes and steam for 1 minute. Stir occasionally. Serve over rice or mix with rice and serve. This is a versatile recipe. You can use your favorite vegetables and spices. Serves 6-8.