Chicken and Celery stir-fry in Chinese style (鶏肉とセロリの炒め物)

I hardly use Celery because it comes in a lot of quantity, and always cannot use it up. Also flavor tastes sometimes too strong to match up with other vegetables. I know it's used very often to make soup base in French cooking, and I kinda know that I haven't reached to that point to be able to use Celery !
I suddenly remember this dish my Mom makes which is simply stir fry celery and chicken. The point of making Chinese stir-fry successful is to cook each ingredients separately, and mix them together in the end. (This is the secret of Chinese food I learnt in Taiwan !)