Place unopened package of pea pods in a large bowl of very hot water to thaw.
In a medium sized bowl; mix the 2 tablespoons cornstarch and salt.
Slice chicken into 1/2 inch slices.
Place chicken in bowl with the cornstarch mixtures and toss lightly to coat pieces well.
Pour oil into a large skillet and heat over medium high heat.
Add chicken pieces and cook 3 minutes until lightly browned, turning occasionally.
Remove chicken with a slotted spoon.
Add scallions, celery, garlic powder and ginger to pan and cook about 1 minute stirring occasionally.
In a small bowl mix soy sauce, the 2 tablespoons cornstarch and 2 tablespoons of the chicken broth.
Pour remaining chicken broth into pan.
Gradually add soy sauce mixture and stirring constantly, cook over medium heat until mixture is thickened.
Stir in mushrooms and pea pods and cook one minute.
Stir in chicken and cook a few minutes until everything is hot and mixed.
Add chow mein noodles if desired.
Serve over hot steamed rice.
You can add almonds or cashews for additional flavor.