- 1/2 pound skinless, boneless chicken breast halves – cut into strips
- 1/4 cup chopped onion
- 1 medium carrot, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon butter
- 1 teaspoon cornstarch
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 3/4 cup uncooked instant rice
- 1/3 cup frozen peas
- In a skillet, cook first four ingredients in butter. Combine cornstarch, broth, lemon juice and salt if desired until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in rice and peas. Remove from the heat; cover and let stand 5 minutes. Fluff with a fork.