Recipe By : Serving Size : 2 Preparation Time: 0:00 Categories : Poultry 2 Chicken breast halves, skinned and boned salt and pepper 1 tablespoon vegetable oil 1 cup diagonally sliced celery 1 small onion -- sliced and separated into rings 1 6 ounce package frozen pea pods -- thawed 1/2 cup chicken broth, divided 1 tablespoon soy sauce 1 teaspoon cornstarch 1/4 teaspoon sugar Hot cooked rice Cut chicken into thin strips; sprinkle with salt and pepper. Sauté chicken in oil in a large skillet until lightly browned. Add celery, onion, pea pods, and 2 tablespoons broth; cover skillet, and cook a 1/2 minutes. Combine soy sauce, cornstarch, and 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.

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Per Serving (excluding unknown items): 93 Calories; 7g Fat (65.0% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 516mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES: Southern Living