Will need large skillet.

4 whole chicken breasts
3 tbsp. oil
1 c. celery, sliced
1/2 c. onion, sliced
1 lb. (16 oz.) frozen stir-fry veggies (or any combination vegetable, as desired)
3 c. chicken broth
3 1/2 tbsp. cornstarch
Prepared rice

Remove skin from chicken. Slice into strips. Heat oil and saute chicken, about 5 minutes. Add celery and onion; cook 3 minutes. Add frozen vegetables and broth. Bring to a boil and simmer about 12 minutes. Mix cornstarch in 2 ounces of water. Pour into cooking broth. Mix well and serve over rice. Serves 4 to 6 people.