Cook chicken breasts until cooked through.

Let chicken cool slightly.

Dice the cooked chicken breasts into small pieces.

Reserve 2 cups of the broth from cooking the chicken.

Heat vegetable oil in a wok over low heat.

Add diced garlic, diced onion, diced celery, shredded cabbage, shredded green pepper, and sliced carrots to the wok.

Stir-fry the vegetables on high heat until they are tender.

Add 1 cup of the reserved chicken broth to the wok.

Steam the vegetables for a few minutes.

While the vegetables are stir-frying, soak the rice sticks in water until they are softened.

Drain the softened rice sticks.

Add the drained rice sticks to the stir-fried vegetables.

Add the diced chicken to the wok.

Pour soy sauce over the mixture.

Stir-fry until everything is well combined and heated through.

Serve hot.