Have ready:

Wok
Wok spatula
Oil
Soy sauce
Cornstarch
Water

Cut up and have ready: 1 celery stick 1 carrot 1/2 bell pepper 1/4 cabbage (any type) 1 spring onion (stalks) 1 lg. yellow onion 1 garlic clove

Boil 2 bags Success rice. Cover.

You may want to add or omit certain ingredients, but do not omit the onions and garlic.

Slice chicken very small and add 2 tablespoons cornstarch and 1/3 cup water. Roll chicken in mixture, cover in refrigerator. Cut up each ingredient and put in separate bowl.

Add 3 tablespoons oil to wok. Turn on high. When hot, add onions and garlic. Cook 1 minute, remove, put bowl. Add 2 tablespoons oil, add chicken. Cook by stir frying until becomes thick, add 3 cups water and 5 tablespoons soy sauce. Cook 1 minute, remove, juice and all to bowl. Rinse wok. Add 3 tablespoons oil. Add all vegetables. Stir fry 3 minutes. Remove to bowl. Stir. Serve over drained rice.