4 boneless chicken breasts, cut in 1 inch cubes
1 clove garlic, minced
3 tbsp. cooking oil
2 stalks celery, cut in 1/4 inch slices
2 green onions, cut in 1/4 inch slices
1 1/2 c. water
2 tbsp. cornstarch
1/4 c. soy sauce
2 tsp. sugar
3 c. cooked white rice

Heat oil in large skillet. Add garlic and chicken cubes. Cook over medium-high heat, stirring often, until chicken is lightly browned and cooked through. Remove chicken from skillet with a slotted spoon; set aside. Stir-fry celery and onions 5 minutes, until lightly browned.

Meanwhile, mix water, soy sauce, cornstarch and sugar in a small bowl. Add to vegetables. Cook and stir constantly until sauce boils. Add chicken to skillet and heat through. Serve over rice. Serves 4.