3/4 to 1/2 lb. boneless chicken breasts, cut into strips
2 to 3 tbsp. vegetable oil
2-3 tbsp. teriyaki sauce
Onion slices
Bell pepper slices
Celery slices

Marinate chicken in teriyaki sauce for 5 minutes. Heat oil in wok or skillet. Cook chicken in oil until done. Remove. Add 1/2 cup water and cook vegetables quickly until crisp tender. Add chicken and heat thoroughly. Serve over rice, if desired.