Chicken Stir Fry

• 1 chicken breast, cut into bite sized pieces
• lemon-pepper
• 1 tablespoon of oil
• 2 tablespoons of soy sauce
• 1/2 cup of shredded carrots
• 1/2 cup of pea-pods
• 1 garlic scape
• 3 large napa cabbage leaves shredded
• 3 large chard leaves shredded

Season the chicken with lemon-pepper. Heat the wok to a medium-high heat with oil. Cook the chicken throughly, about 4 minutes or so. Add the soy sauce about half way through cooking the chicken. Add the peas, garlic scapes and carrots, cook for 2 minutes. Add the cabbage and chard, cook until wilted, about 2 or 3 minutes. Serve over brown rice.