How to make it
In a mixing bowl, combine tomatoes, avocado, lime juice, cilantro, white onions and salt and pepper (pico de gallo, a side salad). Mix well and refrigerate.
Heat oil in pan on high heat. Stir-fry chicken, celery, carrots and Lee Kum Kee Premium Oyster Sauce and Chicken Bouillon Powder for 5 minutes.
Add the remaining ingredients. Bring mixture to a boil.
Serve with tortilla chips and pico de gallo.