3 c. rice pilaf (or plain rice)
1 lb. boneless chicken breast, cut in 1 inch cubes
4 tbsp. butter
1 c. carrots, cut in julienne strips
1 c. celery, cut in julienne strips
1 c. leeks, cut in julienne strips
4 tbsp. raisins, soaked in water until plump
1 tbsp. walnuts, chopped
3 oz. honey
3 oz. soy sauce

Prepare pilaf ahead of time. Saute chicken breast in butter until all pink is gone and meat is barely cooked through. Add carrots, celery and leeks and cook until barely tender, but still crisp, (2 to 4 minutes). Add raisins, walnuts, rice pilaf, honey and soy sauce. Cook until all is hot and the liquid is absorbed (about 2 to 4 minutes). Serve on a platter with a steamed green vegetables.