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.

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