1 lb. skinned boned chicken breast, cut in strips
1 med. onion, chopped
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. cornstarch
1 can chicken broth
Lg. carrot sliced diagonally
1/2 tsp. grated lemon rind
1/2 tsp. salt
1 c. snow pea pods
3 tbsp. chopped parsley
1 1/2 c. dry Minute Rice

Saute chicken, onion, and garlic in butter until chicken is lightly browned 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrot, lemon juice, rind and salt. Bring to full boil. Stir in pea pods, parsley, and rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 serving.