| 1. |
Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool. |
| 2. |
To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper. |
| 3. |
In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion and red pepper. |
| 4. |
Mix with the dressing to coat. |
| 5. |
Cover and refrigerate 8 hours or overnight. |
| 6. |
Toss gently before serving. |
