1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon olive oil
2 celery ribs, sliced
1 small onion, cut into thin wedges
2 cups fresh broccoli florets
1 garlic clove, minced
2 to 3 teaspoons minced fresh cilantro
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice
2 teaspoons soy sauce
In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender.
Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.