1 lb. skinned boned chicken, cut into strips
1/2 c. chopped onion
2 cloves galric, crushed
2 tbsp. butter
2 cans chicken broth
2 c. rice
2 tbsp. lemon juice
2 tbsp. soy sauce
1/2 tsp. salt
1 lg. carrot sliced thin
1 sm. pkg. frozen pea pods, thawed
2 tbsp. chopped parsley

Saute chicken, onion and garlic in butter until chicken is lightly browned, about 5 minutes. Add broth, lemon juice, soy sauce, salt and rice, cover tightly and simmer for 20 minutes until rice is done and broth is absorbed. Add carrots, pea pods and parsley, stir. Cover and cook about 5 minutes more. Makes 8 servings.