Prepare the rice
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed 20 to 25 minutes.
Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. I have a small stovetop flat bottomed wok that I use. I make stirfry so frequently in my house that the wok just makes sense.
Cook and stir, carrots, celery and onion until just tender, about 5 minutes.
Remove vegetables from skillet and keep warm.
I the pan you used for the vegetables, heat 1 tablespoon cooking oil medium-high heat.
Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables to the pan.
Add garlic, sesame oil, soy sauce, chicken broth, and honey to the skillet.
Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes.
Serve over the rice you have cooked.