1 lb. chicken, cut into strips
1 med. onion
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. cornstarch
1 (13 3/4 oz.) can chicken broth
1 lg. carrot, cut diagonally
2 tbsp. 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. minute rice

Saute chicken, onion and garlic in butter until chicken is lightly brown. Stir in cornstarch and cook 1 minute. Add broth, carrot, lemon juice and 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 fork. Makes 4 servings.