Total Calories: 168
In a 1-quart saucepan with a lid, prepare the rice according to package instructions. (If instant rice is being used, wait and start to cook it just before you add the celery and onions to the skillet.) While the rice is cooking, cut the chicken into thin strips on a cutting board with a sharp knife. Put 1 tablespoon of vegetable oil in a heavy 10-inch skillet and heat it until it is very hot. Stir in the chicken strips and continue to stir with a wooden spoon, turning them over until the meat becomes white. Take the skillet off the heat and place the chicken into a small bowl. Return the skillet to the heat. Add the remaining tablespoon of oil and heat. Add the celery and onions, stirring constantly for 3 minutes. In another small bowl mix cornstarch, water, chicken bouillon, soy sauce, salt, and pepper. Pour this over the celery mixture in the skillet. Stir until the sauce thickens. Add the prepared chicken and stir it for another minute or two. Serve the chicken over hot rice and sprinkle with parsley.
* You can buy chicken breasts that are already boned and skinned or else ask a grown up to do it for you.
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