2 chicken breast halves, skinned and deboned
Salt and pepper
1 tbsp. vegetable oil
1 c. diagonally sliced celery
1 sm. onion, sliced and separated into rings
1 (6 oz.) pkg. frozen pea pods, thawed
1/2 c. chicken broth, divided
1 tbsp. soy sauce
1 tsp. cornstarch
1/4 tsp. sugar
Hot cooked rice

Cut chicken into thin strips; sprinkle with salt and pepper. Saute chicken in oil in a large skillet until lightly browned. Add celery, onion, pea pods, and 2 tablespoons broth. Cover skillet and cook 1 1/2 minute. Combine soy sauce, cornstarch, sugar, stirring well. Stir into chicken mixture, gradually add remaining 1/4 cup plus 2 tablespoons broth. Cook stirring constantly, until thickened. Serve over rice. 2 servings.