2 whole chicken breasts, deboned and cubed
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. corn oil
2 tbsp. green onions
1 c. sliced mushrooms
2 tbsp. sliced pimento
1/4 tsp. ground ginger
1 tbsp. cornstarch
2 tbsp. water
1 (8 oz.) pkg. frozen pea pods

Sprinkle chicken with salt and pepper. Heat oil in skillet or wok over high heat. Add chicken; cook, stirring constantly, until chicken turns white throughout. Remove from skillet. Add green onions and cook 1 minute; stir in mushrooms, pimento, and ginger. Cook 2 to 5 minutes or until mushrooms are tender. Add broth and pea pods; bring to a boil, separating pea pods with fork if still frozen. Mix cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil, stirring constantly, and boil 1 minute. Return chicken to skillet; reduce heat to low and cook 2 to 3 minutes. Serve over rice.