Boneless chicken (can use pork or beef, if preferred)
Celery
Carrots
Green bell pepper
Onion
Garlic powder
Olive oil
Teriyaki sauce

Chop all vegetables - set aside. Cut chicken in small pieces or strips. Put meat in wok or large skillet with 3 tablespoons olive oil. Cook on low, stirring often. Sprinkle garlic powder and teriyaki sauce over meat if desired. When almost done, throw in vegetables and stir often until done. Vegetables should be crispy - don't over-cook. Serve over rice. Any sauce can be put over the top if desired.

Rice: 1 cup rice to 2 cups water. Always use 1:2 ratio rice:water. Cook until it comes to a good boil. Stir. Lower heat to simmering. Simmer until done. Approximately 15 minutes.