1/2 c. soy sauce
1/4 c. vegetable oil or sesame seed oil
2 tsp. sesame seeds
6 chicken breast halves, skinned & boned
2 c. fresh broccoli flowerets
1 onion, thinly sliced & separated into rings
1/2 lb. fresh snow peas
1/2 c. thinly sliced celery
1/2 c. sliced fresh mushrooms
1 tbsp. cornstarch
1/2 c. water
Hot cooked brown rice

Combine first 3 ingredients, stirring well; set aside. Cut chicken breasts into 2 inch strips and add to marinade, mixing well. Cover and refrigerate for at least 30 minutes.

Preheat wok to medium high (325 degrees). Add chicken mixture and stir fry 2-3 minutes. Remove chicken 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 to wok. Combine cornstarch and water; add to wok. Cook, stirring constantly, until thickened. Serve over brown rice. Yield 6 servings.