2 whole chicken breasts, skinned and boned
1/4 c. olive oil
2-3 med. size carrots, sliced diagonally
3-4 stalks celery, sliced diagonally
1 can water chestnuts, sliced
1 sm. can sliced mushrooms
Rice
Chinese noodles (optional)
Teriyaki sauce

Cut chicken breasts in bite size pieces. Cook in olive oil on medium high heat in skillet or wok until done (not pink inside) about 5-6 minutes. Remove chicken from skillet and keep in covered dish. Cook carrots until tender crisp in skillet. Add celery and cook same way. Add water chestnuts, mushrooms and chicken. Mix about 1-2 tablespoons flour, 3/4 cup water, 1 tablespoon teriyaki sauce, and a dash of garlic salt. Add mixture to vegetables. Cook until sauce thickens. Serve over cooked rice. Top with Chinese noodles if desired.