1 lb. boned chicken breasts, cut into strips
1 sm. onion
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. cornstarch
1 can chicken broth
1 lg. carrot, sliced
2 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. salt
1 c. snow peas
1 1/2 c. dry Minute Rice

Saute chicken, onion and garlic in butter until chicken is lightly browned, 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 and rice. Cover; remove from heat and let stand 5 minutes. Fluff rice with fork. Makes 4 to 5 servings.