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Melt margarine in a medium nonstick saucepan. Whisk in peper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.
Spray a large nonstick skillet with cooking spray. Season chicken with salt and pepper, add to pan, and cook turning occasionally over medium high heat, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, about 1 to 2 minutes.
Remove chicken from pan and skewer each cube with a toothpick. Alternate chicken and celery on a skewer. Serve with ranch dressing.
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