1 lb. skinned, boned chicken breasts, cut into strips
1 med. onion chopped
2 crushed garlic cloves
2 tbsp. butter
1 tbsp. cornstarch
1 lg. carrot cut diagonally
1 can (13 1/4 oz.) chicken broth
2 tbsp. fresh lemon juice
1/2 tsp. salt
3 tbsp. chopped parsley
1 c. snow pea pods
1 1/2 c. dry minute rice
1/2 tsp. grated lemon peel

Saute chicken, onion and garlic in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch, cook 1 minute. Add broth, carrot, lemon juice, lemon peel and salt. Bring to a full boil. Stir in pea pods, and parsley. Add rice and cover. Remove from heat; let stand 10 minutes. Fluff with fork and serve.