Cut chicken breast fillets into strips.

Heat oil in a wok or large skillet over high heat.

Stir-fry chicken strips in the hot oil for about 3 minutes, until lightly browned.

Add celery, green pepper, and carrots to the wok.

Continue stir-frying the vegetables for another 3 minutes, until slightly tender.

In a small bowl, whisk together chicken broth, soy sauce, garlic, ginger, cornstarch, and parsley flakes.

Pour the sauce mixture over the chicken and vegetables in the wok.

Bring the mixture to a boil, stirring constantly.

Reduce heat and simmer, stirring for 2 minutes, until the sauce has thickened.

Season with salt to taste.

Serve the Chinese chicken and vegetables hot over cooked rice.