1 lb. skinned, boned chicken breast, cut unto strips
1 med. onion, chopped
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. cornstarch
1 can chicken broth
1 lg. carrot, sliced diagonally
2 tbsp. fresh lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. salt
1 c. snow pea pods
3 tbsp. chopped parsley
1 1/3 c. 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, lemon juice, lemon rind and salt. Bring to a full boil. Stir in peapods, parsley and dry rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

Makes 4 servings.