1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves - cut into cubes
1 cup chopped onion
1 cup chopped celery
1/2 cup vegetable oil
1 cup water
1 1/2 cups chopped celery
1/2 teaspoon salt
1 teaspoon garlic powder
6 teaspoons chicken bouillon granules
Heat oil and heat in a large skillet over medium heat. Add chicken and saute until golden, about 5 minutes. Add celery and onion, cook about about 1 minute more. Add oil, water, celery mixture, chicken bouillon and chicken broth. Stir together, reduce heat and continue cooking about 10 minutes, or until chicken is cooked through and juices run clear. Serve hot.