1 lb. skinned boned chicken breast, cut into strips
1 med. onion, chopped
2 garlic cloves, crushed
2 tbsp. cornstarch
1 can (13 3/4 oz.) 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 1/2 c. dry minute rice

Saute chicken, onion and garlic in butter until chicken is lightly brown, 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 pea pods, parsley and rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings.