Asian Chicken Stir-Fry

• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 1 tablespoon olive oil
• 2 celery ribs, sliced
• 1 small onion, cut into thin wedges
• 2 cups fresh broccoli florets
• 1 garlic clove, minced
• 2 to 3 teaspoons minced fresh cilantro
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Hot cooked rice
• 2 teaspoons soy sauce

1. In a nonstick skillet or wok, stir-fry chicken in oil for 2 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry celery and onion for 2 minutes. Add broccoli and garlic; stir-fry for 2-3 minutes or until vegetables are crisp-tender.
2. Return chicken to the pan; sprinkle with cilantro, salt and pepper. Cook and stir until heated through. Serve over rice; sprinkle with soy sauce.

chicken breasts, olive oil, celery, onion, fresh broccoli florets, garlic, fresh cilantro, salt, pepper, rice, soy sauce

Taken from www.tasteofhome.com/recipes/asian-chicken-stir-fry/ (may not work)