1 lb. chicken breasts, skinned, boned, cut in strips
2 cloves garlic, crushed
2 tbsp. butter
1 tbsp. cornstarch
1 (13 oz.) can chicken broth
1 lg. carrot, sliced diagonally
2 tbsp. lemon juice
1/2 tsp. salt
1 c. snow pea pods
Few stalks celery, sliced
3 tbsp. parsley, chopped
1 1/2 c. dry Minute Rice

Saute chicken, garlic in butter until lightly browned, about 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrot, celery, lemon juice and salt. Bring to a full boil. Stir in pea pods, parsley, and rice. Cover. Remove from heat. Let stand 5 minutes. 4 servings.