1 lb. boneless chicken breasts, cut into strips
1 med. onion, chopped
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. cornstarch
1 (13 3/4 oz.) can chicken broth
1 lg. carrot, sliced diagonally
2 tbsp. lemon juice
1 c. snow peas
3 tbsp. chopped parsley
1 1/2 c. dry Minute rice

Saute chicken, onion and garlic in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrot, and lemon juice. Bring to a full boil. Reduce heat and simmer 5 minutes covered. Add pea pods, cover and simmer 5 minutes. Stir in parsley and rice. Cover. Remove from heat. Let stand 10 minutes. Fluff with fork. May be seasoned with lemon pepper, if desired.