Season chicken with salt and pepper. Saute in oil for 1 minute or until tender. Add celery, onions, pod peas, and 2 tablespoons broth. Cover and steam for 1-1/2 minutes. Remove cover and stir once. Blend cornstarch, salt, soy sauce, and remaining broth. Stir into chicken-vegetable mixture. Cook and stir about 1/2 minute or until sauce is slightly thickened. Serve at once over beds of fluffy rice.
Makes 6 servings.
Cajun Country -- New Iberia, Louisiana