I found this in an international cookbook for kids that belongs to my now-grown daughter. Made a couple adjustments. It's hard to recall that 30 or so years ago some ingredients were not readily available here in the hinterland! (I've made this with an addition of mushrooms, too!)
1Cook rice. While rice is cooking, add 1 Tb. oil to skillet or wok and stir-fry chicken strips until done. Set aside.
2Heat remaining oil in pan, and stir fry celery and onion for about 3 minutes.
3Mix rest of ingredients (except parsley). Pour over celery and onions. Stir until sauce thickens. Add chicken and stir until well distributed and warm. Sprinkle with mitsuba/parsley and sesame oil. Serve with rice.