3/4 cup olive oil
2 tablespoons dried parsley, crushed
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves, cubed
1 pinch celery salt
2 tablespoons cornstarch
4 carrots, garnish
In a large skillet or wok, bring olive oil, parsley, garlic, chicken and celery salt to a boil. Reduce heat to simmer; cook, stirring occasionally, for 1 minute. Let cool to room temperature.
Pour chicken broth into skillet or wok. add carrots. Cook on all sides, stirring breaking up pieces as you go along, for 10 to 12 minutes.