1 lb. Skinless, Boneless Chicken breasts, cut in cubes Lemon-pepper bottled marinade (I use Lawry’s) Cooking oil 1/2 to 1 lb. peeled and deveined medium shrimp 1 package frozen Szechuan-style stir-fry mixed vegetables (I use Create-a-Meal with carrots, snap peas, and peanuts) A handful of small button mushroom, fresh or canned, drained 1 small can sliced water chestnuts, drained Cooked Basmati rice

Preparation

Place the cut-up bite-size pieces of chicken in a glass dish or ziploc bag with lemon-pepper marinade to coat; marinate at least 1 hour. (The longer the better.) Add the chicken to a skillet or wok; stir-fry in a little oil just until no longer pink. Add the shrimp and saute’ another 1-2 minutes. Remove. Add the frozen bag of Szechaun stir-fry mix and let simmer on low according to package directions. Add mushrooms, water chestnuts, chicken and shrimp. Cook 1 minute more to heat through. Serve over Basmati rice.

Notes: Allow at least 1 hour for marinating time. The lemon-pepper flavor compliments the ingredients in this recipe. Jasmine rice makes a great substitute for the Basmati.