1 tbsp. butter
1/2 c. sliced green onions
16 oz. skinned, boned chicken breasts, cut crosswise into 1/2" strips
1/2 c. frozen green peas & carrots
1 c. orange juice
1 c. very hot tap water
1 pkg. (4.7 oz.) 10 minute almondine rice & sauce mix with vegetables
For garnish: Lettuce leaves & thin orange wedges

Melt butter in a 10 inch skillet over medium-high heat. Add onions and chicken. Increase heat to high and stir-fry 2 minutes until chicken is lightly browned. Stir in remaining ingredients; bring to boil over high heat. Reduce heat and simmer 8-10 minutes, stirring occasionally, until rice is tender. Garnish with lettuce and orange wedges. Makes 4 servings.