Ingredients:
1 lb boneless skinless chicken breasts, cut up
1 medium onions, chopped
1 large carrots, thinly sliced
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon cornstarch
1 (14 1/2 ounce) cans chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt (optional)
1 1/2 cups uncooked instant rice
1 cup frozen peas
Directions:
In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
In a bowl, 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 heat; cover and let stand for 5 minutes.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.