2 lbs. chicken cutlets
3 tbsp. peanut oil
1 (8 oz.) can water chestnuts, drained and sliced
1/2 lb. mushrooms, sliced thin
1 clove garlic, minced
1/2 tsp. minced fresh ginger root
2 tbsp. cornstarch
3/4 c. chicken broth
2 tbsp. lemon juice
1 tbsp. soy sauce
1/4 c. toasted sesame seeds

Slice chicken into 3 x 1/2 inch strips. Heat oil in wok. Add chicken; stir-fry until no longer pink. Add water chestnuts, celery, mushrooms, garlic, and ginger root. Stir-fry 5 minutes. Dissolve cornstarch in broth. Stir into chicken mixture. Heat to boil. Stir until thickened. Stir in lemon juice and soy sauce. Serve, garnished with sesame seeds.